Take and Bake – Baking Instructions

Chocolate Chip, Toffee, M&M, Mini Colossal:
Keep the dough frozen until ready to bake

1. Pre-heat oven to 350°
2. Line two large sheet pans with parchment paper or silicone baking mats (you may use food release spray if that is all you have)
3. Space cookies apart evenly leaving at last 1.5” in between
4. Bake for 8-12 minutes, at the 6 minute mark LIGHTLYpress down the cookies to your desired shape. Bake until the edges begin to turn brown
5. Let cool on sheet pan without touching for at least 5 minutes
ENJOY!

Lemon Lavender Cardamom Cookies:
Keep the dough frozen until ready to bake

1. Pre-heat oven to 350°
2. Line a sheet pan, or spray it with food release spray
3. Evenly coat the dough balls by rolling them in the powdered sugar provided
4. Space cookies apart evenly leaving at last 3” in between
5. Bake for 8-12 minutes, until the powdered sugar forms cracks on top, and the edges
6. Let cool on sheet pan without touching for at least 5 minutes
ENJOY!

Scones
Keep the dough frozen until ready to bake

1. Pre-heat oven to 350°
2. Line a sheet pan, or spray it with food release spray
3. Space scones apart evenly leaving at last 1.5” in between
4. Bake for 20-25 minutes until golden brown

Biscuits
Keep the dough frozen until ready to bake

1. Pre-heat oven to 350°
2. Line a sheet pan, or spray it with food release spray
3. Space biscuits apart evenly leaving at last 1.5” in between
4. Bake for 25-30 minutes until golden brown

Cinnamon Rolls (from frozen)
Keep the dough frozen until ready to proof

1. Proof covered rolls in 70° environment for 4-5 hours or until double their original size, you may also set the covered pan in the refrigerator overnight (10-12 hours) until double their original size for the same result
2. Pre-heat oven to 350°
3. Bake for 20-25 minutes until golden brown, don’t take out too soon or the centers will not cook enough and will cave in
4. Let cool slightly and apply icing liberally
ENJOY!