Raisin drop cookies

Yield: 100 Servings

Measure Ingredient
2¾ cup WATER; WARM
3 EGGS SHELL
½ cup MILK; DRY NON-FAT L HEAT
2 pounds RAISINS #10
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
2⅓ teaspoon 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 INCLUDE RAISINS, 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 LIGHTLY BROWNED.

7. LOOSEN COOKIES FROM PANS WHILE STILL WARM.

Recipe Number: H01504

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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