|2 servings||calories per servings 110||protein serving 1 g||carbs per serving 16 g||total fat per serving 4 g|
Please note: The cookies turn out best when dough is allowed to chill 2-3 hours.
|Nutrition Facts||/ Per Serving|
|Total Fat||4 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Total Carbohydrates||16 g|
|Dietary Fiber||0 g|
In a large bowl, using a mixer or wooden spoon, cream butter and cookie kit sugar packet until smooth.
Beat in egg and vanilla.
• Stir in cookie kit flour packet.
• Cover dough, and chill until firm, 2-3 hours.
• Heat oven to 400° F.
• Dust work surface with all-purpose flour.
• Roll out dough to 1/4-inch thickness.
Using the rim of a glass (or cookie cutters) cut dough into shapes.
• Transfer cookies to an ungreased baking sheet.
• Top with sprinkles as desired.
• Bake until cookies have lightly browned edges, 6-8 minutes.
Transfer cookies to a cooling rack. Cool completely. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...