Crisp drop cookies

Yield: 100 Servings

Measure Ingredient
2¾ cup WATER; WARM
3 EGGS SHELL
½ cup MILK; DRY NON-FAT L HEAT
4½ pounds FLOUR GEN PURPOSE 10LB
¼ cup SYRUP; IMIT MAPLE, #10
3 pounds SUGAR; GRANULATED 10 LB
1¾ cup SUGAR; GRANULATED 10 LB
2 pounds SHORTENING; 3LB
1 ounce BAKING SODA
2 tablespoons IMITATION VANILLA
2 tablespoons SALT TABLE 5LB

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. SIFT TOGETHER FLOUR, AND SUGAR. SET ASIDE FOR USE IN STEP 4.

2. CREAM SUGAR, SYRUP, SHORTENING, SALT, EGGS, AND VANILLA AT LOW SPEED 5 MINUTES OR UNTIL LIGHT AND FLUFFY.

3. RECONSTITUTE MILK; ADD SODA, THEN ADD TO CREAMED MIXTURE. BLEND THOROUGHLY.

4. ADD DRY INGREDIENTS TO MIXTURE; MIX ONLY UNTIL INGREDIENTS ARE COMBINED DO NOT OVERMIX.

5. DROP BY TABLESPOONS, OR THROUGH SIZE 10 PLAIN PASTRY TUBE, IN ROWS 5 BY 7, ONTO LIGHTLY GREASED PANS.

6. BAKE 14 TO 16 MINUTES OR UNTIL BROWNED.

7. LOOSEN COOKIES FROM PANS WHILE STILL WARM.

Recipe Number: H01500

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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