These are recipies for products we carry in our Cake and Candy Supplies store.

For more recipe ideas and fun ideas for baking, please visit our "Seasonal Ideas" or Pinterest pag

For more information, feel free to call (412) 882-7326

Thumbprint Cookie Mix
Directions: Place mix in bowl and add 3-4 ounces
of water. Mix on low speed until water is incorporated
then in medium speed for 1 minute.
Roll into log, then roll in egg whites and roll in chopped nuts.
Slice and imprint thumb. Bake at 370 for approx 15 minutes.
Fill with Sugar and Spice white icing.

Chinese Almond
Directions: Place mix in bowl and add 3-1/2 -4 ounces of water.
This can then be rolled into 2 logs, then rolled in beaten
egg whites & chopped nuts. Then, using a sharp knife, slice into cookies.
The dough can also be spooned onto a cookie sheet. Bake at 350 on
a parchment lined cookie sheet for approx. 10-12 minutes.

Peanut Butter Cookie Mix
Directions: Place mix in bowl and add 3-4 ounces
of water. Mix for 15-30 seconds on low speed to
incorporate water. Then mix for 1 minute on medium
speed. Bake at 350-360F for 12-15 minutes.

Sugar Cookie Mix
Directions: Place mix in bowl and add 3-4 ounces
of water. Mix in low speed until water is incorporated,
then in medium speed for one minute.
Cookies may be cut by hand or by machine.
Bake at 350-360 F for about 10 to 15 minutes.

Reddi Coconut Macaroon Mix
Directions: Take 2lbs. mix, add about 10 ounces
of boiling water. Blend in mixer on low speed for 1 minute.
Bag out with star tip or scoop. Double pan to keep the bottoms
from baking too fast. Bake at 350-365 F for 15 minutes
or until a golden brown.

Royal Icing Mix
Directions: Mix with 2.6 ounces of water.
Using a paddle, 30 seconds on low speed,
then 5 minutes on high speed.
You want it stiff but not dry.

Baking Times:

Lady Locks - Bake at 400 for 8 to 10 minutes

Kolachis - Bake at 400 for 12 to 15 minutes