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Bobs Red Mill Shortbread Cookie Mix - 21 oz (Pack of 4)

Bobs Red Mill Shortbread Cookie Mix - 21 oz (Pack of 4)

Reference # C039978004659

$14.00 Reg.$16.36 each
You Save: 14%

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Availability: Out of stock

$14.00 Reg.$16.36 each
You Save: 14%


Easy to prepare. Delicate, buttery flavor. Wheat free. Dairy free. All natural product. You can see our quality. Light and delicate, this Gluten Free Shortbread Cookie Mix is the go-to cookie mix for bakers looking to make the perfect shortbread cookie. Sweet, but not overly rich, these cookies are delightful on their own, and can be spruced up with a few minor adaptions. Our favorite at the mill is dipping half in melted chocolate for a truly decadent treat. Visit us at Bob’s Red Mill products labeled gluten free are batch tested in our quality control laboratory, We us an ELISA Gluten Assay test to determine if a product is gluten free. Our product line is diverse and extensive. For information and recipes, visit our website at Write for a brochure or product list: Bob's Red Mill Natural Foods 13521 SE Pheasant Court Milwaukie, OR 97222. Product of the USA.
Brand Bobs Red Mill
Free of N/A
Weight 5.76 lbs
Count 21 oz (1 lb 5 oz) 595 g x 4
Serving 2 2 in cookies
Servings 18 per pack
SanaCause Points 20
Ingredients you will need: 1 whole pkg Bob's Red Mill Shortbread Cookie Mix; 1-1/2 Sticks (3/4 cup) unsalted butter or buttery spread cut into 8 pieces; 1 Large egg yolk; 2 tbsp water. Preparation: Preheat oven to 375 degrees F. Line a rimmed baking sheet (not nonstick) with parchment paper. Mixing: In large mixing bowl, beat butter on medium speed for 30 seconds or until smooth. Beat in egg yolk, then beat in water. On low speed, beat in cookie mix in 3 stages: first, 1/2 cup, then half of cookie mix, and then remaining cookie mix, until thoroughly blended. Dough will look dry and crumbly. Gather dough into ball with hands and massage until very smooth. Divide dough in half and wrap half in plastic wrap. Place remaining dough on parchment paper, then top with plastic wrap. Roll to 1/4-inch, cut with a cookie cutter or biscuit cutter to make 2-imch cookies and place on inch apart on baking sheet. Reroll scraps of dough; cut again to make 18 cookies. Baking: Bake on middle rack of oven for 12-15 minutes, or until cookies just start to brown around edges. Cool cookies on wire rack for 10 minutes, then remove from baking sheet to cool completely. Repeat with remaining dough.

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