Crisp drop cookies
100 Servings
Ingredients
| Quantity | 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 |
Directions
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, .