Net Wt: 22.25oz (1lb 6.25oz) 631g
Serving Size: 1/30th of package Serving Size Grams: 21g Servings Per Container: about 30 MIX PREPARED Calories: 90 130 Calories From Fat: 20 35 Total Fat: 2g 4g Total Fat (%): 3% 6% Saturated Fat: 1g 2g Saturated Fat (%): 5% 10% Cholesterol: 0mg <5mg Cholesterol (%): 0% 1% Sodium: 65mg 70mg Sodium (%): 3% 3% Total Carbohydrate: 16g 22g Total Carbohydrate (%): 5% 7% Sugars: 9g 14g Dietary Fiber: 0g 0g Dietary Fiber (%): 0% 0% Protein: <1g <1g Vitamin A (%): 0% 2% Vitamin C (%): 0% 0% Calcium (%): 0% 0% Iron (%): 2% 2%INGREDIENTS:
Cookies: Enriched Wheat Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Ascorbic Acid, Fungal-Amylase), Sugar, Vegetable Oil Shortening (Palm and Modified Palm Oil), Invert Sugar, Cocoa Powder, Skim Milk Powder, Baking Soda, Natural Flavor, Soy Lecithin.
Ready-to-Use Icing: Confectioners’ Sugar (Sugar, Corn Starch), Water, Vegetable Shortening (Hydrogenated Soybean and/or Cottonseed Oil), Corn Syrup, Food Starch-Modified (Corn), Salt, Mono and Diglycerides, Titanium Dioxide Color, Artificial Flavor, Citric Acid, Polysorbate 60, Potassium Sorbate (Preservative).
Candy Beads: Dextrose, Corn Syrup, Citric Acid, Calcium Stearate, Tapioca Dextrin, Titanium Dioxide Color, Confectioner’s Glaze, Carnauba Wax, Artificial Flavors, Red 40, Yellow 5, Yellow 6, Blue 1.
Gumdrops: Corn Syrup, Sugar, Food Starch-Modified (Corn), Artificial and Natural Flavors, Citric Acid, Yellow 5, Yellow 6, Red 40, Blue 1.
Peppermint Wheels: Sugar, Corn Syrup, Titanium Dioxide Color, Red 40 Lake, Natural Peppermint Flavor.
Frosting Mix: Confectioners’ Sugar (Sugar, Corn Starch), Natural And Artificial Flavors, Red 40.CONTAINS:
WHEAT, MILK & SOY
You Will Need
4 TBSP. room temperature butter
1 cup powdered sugar
1 TBSP. milk
(Adult Supervision Required)
Kids Be sure to wash hands. Cooking can be messy work. You might want to wear a smock or apron. Knead icing pouch for 1 minute to a soft, smooth consistency. Remove candies from pouches and set aside for decorating.
Adults Carefully remove cookie pieces from packaging and break apart panels along deep score marks. Lay out on countertop with rough sides of cookies facing up. HINT: Always decorate cookies on the smooth side and assemble on the rough side. Refer to diagram to help identify all pieces to be used in assembly. To start the flow of icing, snip the tip of the icing pouch to a 1/4-inch opening. Be careful not to cut the opening too large. NOTE: The white icing is used to build the train but you will have extra to add decorative accents later.
Adults Pipe a line of icing in the channels of the engine portion of the train base.
Pipe a strip of icing along both long edges of piece C and stand in the channel at the rear of the engine portion of the base. Press pieces A and B into the side channels and press gently against C to adhere. Pipe a strip of icing along the edge of the back of piece E and press gently into position on the front of the engine. Let engine set for 3 minutes. Pipe a strip of icing on the top of pieces A and B and press pieces D and F into position as shown. Finish your engine by squeezing a strip of icing along the back of piece I and pressing into place. Wheel pieces G and H can be adhered to the side of the engine with a small dollop of icing. Pipe a line of icing in the channels of the caboose portion of the train base. Squeeze icing next to the edge on the short sides of pieces J and K. Press J, L, and M into the channels and position piece K into place to finish the caboose. Allow engine and caboose to set for 10 minutes before decorating.
Adults Drape a piping bag over edges of a glass to make filling easier and fill with the balance of the white icing. Cut a small tip off the bag and twist top to close. Set aside while you prepare the red frosting. Place room temperature butter in the bowl of a stand mixer and beat on HIGH until light and fluffy, about 1 minute. Add frosting mix and powdered sugar; beat on LOW until combined. Add milk and beat on HIGH until creamy. Use a spatula to fill the second piping bag with frosting in the same manner as before. Cut a small tip of the bag, twist the top of the piping bag to close, and gently squeeze frosting to the tip. HINT: Do not cut the tip too large; a small tip works best for fine details.
Kids Decorate train with frosting and candies, using small dabs of frosting and remaining white icing to hold candies and paper décor pieces in place. HINT: Gumdrops can be rolled flat and cut into decorative strips and shapes. ADULT HINT: Starlight wheels can be cut using a gentle sawing motion with a sharp knife. Refer to box for inspiration. Insert character paper pieces into their paper stands and place around train as desired. Allow train to dry completely before carefully moving, if necessary. Admire and enjoy!
Yield: 1 Chocolate Cookie Train
13 oz. RTE NT chocolate cookie train
6 oz. RTU white icing
1 oz. rainbow candy beads
1 oz. rainbow gumdrops (John Vince)
.75 oz. (5 pieces) starlight red/white peppermint pinwheels
.5 oz. red frosting mix
2 piping bags
s/3 character pieces w/stands and paper décor pieces
1 thermoform plastic train base