CLASSIC:

• thaw at room temp 30-60 min
• flatten each piece of dough to about 1 inch thickness
• bake at 375* for 8-10 min
• remove from oven when cookies are just starting to brown
• let stand on baking pan for 5 min before transferring to cooling rack

GLUTEN-FREE:

• thaw at room temp 15-30 min
• flatten each piece of dough to about 1 inch thickness
• bake at 375* for 9-10 min or until barely set— do not over-bake!
• let stand on baking pan for 10 min before transferring to cooling rack

CLASSIC:

• thaw at room temp 30-60 min
• flatten each piece of dough to about 1 inch thickness
• bake at 350* for 9-13 min
• remove from oven when cookies are just starting to brown
• let stand on baking pan for 5 min before transferring to cooling rack

GLUTEN-FREE:

• thaw at room temp 15-30 min
• flatten each piece of dough to about 1 inch thickness
• bake at 350* for 13-15 min or until golden brown all over
• let stand on baking pan for 10 min before transferring to cooling rack

CLASSIC:

• thaw at room temp 30-45 min
• flatten each piece of dough to about 1 inch thickness
• bake at 350* for 10-12 min
• remove from oven when cookies are just starting to brown
• let stand on baking pan for 5 min before transferring to cooling rack

GLUTEN FREE:

• thaw at room temp 15-30 min
• flatten each piece of dough to about 1 inch thickness
• bake at 300* for 13-15 min or until just set in the center— do not over-bake!
• let stand on baking pan for 10 min before transferring to cooling rack

CLASSIC:

• thaw at room temp 30-45 min
• flatten each piece of dough to about 1 inch thickness
• bake at 350* for 9-11 min
• remove from oven when cookies are just starting to crack on top
• let stand on baking pan for 5 min before transferring to cooling rack

GLUTEN-FREE:

• thaw at room temp 20-30 min
• flatten each piece of dough to about 1 inch thickness
• bake at 375* for 9-11 min
• remove from oven when cookies are just starting to crack on top. the middle of the cookies will look slightly underbaked.
• let stand on baking pan for 10 min before transferring to cooling rack

CLASSIC:

• thaw at room temp 30-60 min
• flatten each piece of dough to about 1 inch thickness
• bake at 375* for 8-10 min
• remove from oven when cookies are just starting to brown
• let stand on baking pan for 5 min before transferring to cooling rack

GLUTEN-FREE:

• thaw at room temp 15-30 min
• flatten each piece of dough to about 1 inch thickness
• bake at 375* for 9-10 min or until barely set— do not over-bake!
• let stand on baking pan for 10 min before transferring to cooling rack

Classic:

• thaw at room temp for 30-60 min
• dust your work surface with flour and roll dough out to 1/4 inch thickness
• cut the dough into shapes and set 1 1/2 inch apart on an ungreased baking sheet lined with parchment or a silicon baking mat
• chill in freezer for 10 min
• bake at 350* for 8-10 minutes or until cookies are just set
• let stand on baking pan for 10 min before transferring to cooling rack

Gluten Free:

• thaw at room temp for 30-60 min
• dust your work surface with gluten free flour and roll dough out to 3/8 inch thickness
• cut the dough into shapes and set 1 1/2 inch apart on an ungreased baking sheet lined with parchment or a silicon baking mat
• chill in freezer for 10 min
• bake at 350* for 8-10 minutes or until cookies are just set
• let stand on baking pan for 10 min before transferring to cooling rack