Crisp chocolate cookies

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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