1. Preheat oven to 350°F
2. Place desired number of cookies to be baked on baking sheet. Return unused cookies to freezer.
3. a. If cookies are frozen, bake for 10-15 minutes.
   b. If cookies are thawed, bake for 9-13 minutes.
4. Allow cookies to cool 5-10 minutes before removing from baking tray.
   *Cookies will be light golden brown in color.

Food safety is a top priority for everyone that works at Main Street Gourmet. We realize a percentage of our customers may have a sensitive food allergy. With this consideration we have implemented the following allergen control program.

The top eight allergens that cause 90% of recorded allergic reactions are…

Peanuts
Soybeans
Milk
Eggs
Tree Nuts
Wheat
Fish
Crustacean or Shell fish

Eggs, wheat, milk and soy are used in all products; peanuts and tree nuts are used frequently but not in a high percentage of our products. Fish and crustacean are never used in our facility. Therefore our focus on allergen control is on peanuts and tree nuts.

The following program will be followed to prevent cross contamination of allergens from product to product. Since an allergen of some sort is in all products produced by Main Street Gourmet, the following procedures will be done for products containing tree nuts or peanuts.

• The nut allergen products will be scheduled last to ease change over and limit the exposure of the nut allergen to non-nut allergen products.
• Should it become necessary to produce a nut allergen product before a non-nut allergen product, the mixer, utensils, bowls and hands will be washed with soap using a yellow scouring sponge for food contact surfaces and rinsed with sanitizer. Non food contact surfaces will be cleaned with green pads and thrown away after use.
• Nut allergen materials will be stored in proximity to like materials. Nut allergen materials shall be labeled with a yellow sticker to differentiate from non-allergen labeling (orange)
• Nut allergen materials that are being set aside for production by material handlers will be segregated from non-nut allergen products.
• Preps containing nut allergens will be placed together on separate pallets from preps intended for non-allergen products.
• Any product being returned to storage needs to be free of loose debris that could contaminate other pallets.

Any equipment or utensils used to produce a product that contains tree nuts or peanuts are to be cleaned and sanitized thoroughly.

Equipment: Needs to be taken apart and cleaned according to that piece of equipments cleaning procedures using a yellow scouring sponge for food contact surfaces and green for non food contact surfaces. The green pads will be thrown away after cleaning after an allergen. A cleaning solution should be used to remove loose particles. The equipment will be rinsed then sprayed with sanitizer solution. The equipment can be air dried and covered for future use or used immediately.

Nutrition Facts Serving Size: 0.9 oz. (26 g) Servings Per Container: 48 Amount Per Serving Calories 130 Calories from Fat. 60 % Daily Value * Total Fat 7g 11%     Saturated Fat 2.5g 13%     Trans Fat 1.5g Cholesterol 5mg 2% Sodium 115mg 5% Total Carbohydrates 17g 6%     Dietary Fiber 1g 2%     Sugars 11g Protein 1g Vitamin A 0% • Vitamin C 0% Calcium 0% • Iron 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.