Directions:

1) Defrost dough in refrigerator overnight, or for at least 12 hours before using. Keep bag sealed while defrosting.

2) Lightly dust work surface and rolling pin with rice flour (don’t use pre-mixed flour), and roll out dough. Shape the cookies as desired and place on a cookie sheet lined with baking parchment. Put the cookies back in the fridge for approximately 20 minutes to avoid cookie spread while baking.

3) Bake in oven preheated to 350 degrees, rotating cookie sheet halfway through baking until cookies are slightly light brown on edges, approximately 10 minutes. Remove cookies from oven and chill before consuming.

Please note: These instructions are guidelines only as individual oven temperatures may vary.

Ingredients: Rice flour, tapioca starch, cane sugar, molasses, butter, non-hydrogenated palm short- ening, eggs, organic canola oil, xanthan gum, cinnamon, ginger, nutmeg, clove, baking powder, baking soda, pure vanilla.

Contains: Dairy & Eggs

Store dough in coldest part of freezer until ready to use.