Recipes

COOKIES – PINK – MINI

Allergens:

eggs, milk, tree nuts, wheat

HACCP rules:

CCP 1: Cooking, CCP 3: Cold Holding, Espresso Bar Ops, Food Preparation & Service Handling

Prep Time:

Yield

Shelf Life

0.95833333333333

1/2 eachCookie Dough – Pinkrecipe*Note
1 1/2 tbspFrosting – Pink Cream CheeserecipeCOOKIES – PINK – MINI

1
Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
2
You may need to rewhip the frosting prior to spreading it on the cookies.
3
Using a disposable piping bag fitted with a star tip, swirl Pink Frosting onto each cookie.
4
Transfer to clean airtight food storage containers. Cover, label, date and store for service.
5
Swirl the frosting in a circular pattern using the back of a soup spoon or spreader to within 1/4" of the edge of the cookie. There should be some texture and height to the frosting.

Frosting may need to be re-whipped to the desired texture and temperature before icing cakes, cupcakes, etc… Use a yellow volrath disher to portion 2 oz weighted scoops of dough. Use a disposable piping bag with to pipe 3 Tbl of Pink Frosting onto each cookie before spreading. Attempt no more than 15 cookies per full sheet tray.

Description

Serving Size

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Shelf Life

0.95833333333333