Nutrition Facts
Servings Per Container about 454
Serving Size ¼ tsp (1 g)
Amount Per Serving
Calories 0
| % Daily Value* |
| Total Fat 0g | 0% |
| Saturated Fat 0g | 0% |
| Trans Fat 0g | |
| Cholesterol 0g | 0% |
| Sodium 280mg | 12% |
| Total Carbohydrate 0g | 0% |
| Dietary Fiber 0g | 0% |
| Soluble Fiber 0g | 0% |
| Added Sugars 0g | 0% |
| Protein 0g | 0% |
| Vitamin D 0mcg | 0% |
| Calcium 0mg | 0% |
| Iron 0mg | 0% |
| Potassium 0mg | 0% |
Ingredients
Sodium Bicarbonate
Allergen Information
Manufactured in a facility that also uses tree nuts and soy
Suggested Use:
Perfect for pancakes, cookies, cakes, muffins and biscuits, LEMON SUGAR COOKIES, • 2 1/4 cup Unbleached All-Purpose Flour, • ½ tsp Baking Powder, • ½ tsp Bob's Red Mill Baking Soda, • ½ tsp Salt, • 3/4 cup Butter, soft, • 1 cup Granulated Sugar, • 1 Egg, • 1 tsp Vanilla Extract, • 2 Tbsp fresh Lemon Juice, • Zest of one Lemon (about 1 Tbsp), • ¼ cup Sparkling Sugar, Preheat oven to 375°F and line two baking sheets with parchment paper. In a small bowl, mix together flour, baking powder, baking soda and salt; set aside. In a large bowl, mix together butter and sugar until well combined, then add egg. Add vanilla extract, lemon juice and lemon zest. Add dry ingredients and mix until combined. Scoop cookies and roll the tops in sparkling sugar. Place 2 inches apart on prepared baking sheets and bake until edges are just golden, about 12 minutes. Let cool on baking sheets for 5 minutes, then move to a cooling rack. Makes 24 cookies.
Storage Instructions:
Store in a cool, dry place, Keeps best sealed for freshness
Other Information:
Tested and confirmed Gluten Free in our quality control laboratory, SOURCE Non-GMO PLEDGE, Resealable Package, Kosher Pareve
