crisp chocolate cookies
- Categories
- Yield
- 100 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | WATER |
| 18 | EGGS SHELL |
| 5 pounds | FLOUR GEN PURPOSE 10LB |
| 6 pounds | SUGAR; GRANULATED 10 LB |
| 3 pounds | SHORTENING; 3LB |
| 3 tablespoons | BAKING POWDER |
| 1 ounce | SALT TABLE 5LB |
| 1 pounds | COCOA NATURAL 1 LB |
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F.
OVEN
1. PLACE INGREDIENTS IN MIXER BOWL IN ORDER LISTED. MIX AT LOW SPEED 1 TO 2 MINUTES OR UNTIL THOROUGHLY BLENDED. SCRAPE DOWN BOWL ONCE DURING MIXING.
2. DIVIDE DOUGH INTO 10 PIECES, AND 1 LB 10 OZ EACH. FORM INTO ROLLS 2 INCHES THICK. WRAP WAXED PAPER AND CHILL AT LEAST 3 HOURS.
3. SLICE EACH ROLL INTO 20 PIECES. PLACE IN ROWS, 5 BY 7, ON UNGREASED PANS.
4. BAKE ABOUT 10 MINUTES OR UNTIL DONE.
5. LOOSEN COOKIES FROM PANS WHILE STILL WARM.
Recipe Number: H01000
SERVING SIZE: 2 COOKIES
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .
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