Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 1¾ pounds | BUTTER PRINT SURE |
| 18 \N | EGGS SHELL |
| 5 pounds | FLOUR GEN PURPOSE 10LB |
| 3⅛ quart | SUGAR; GRANULATED 10 LB |
| 1 pounds | SUGAR; POWDER 2 LB |
| 1¾ pounds | SHORTENING; 3LB |
| 1 tablespoon | BAKING SODA |
| 2 teaspoons | IMITATION VANILLA |
| 5 teaspoons | SALT TABLE 5LB |
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. PLACE INGREDIENTS IN MIXER BOWL IN ORDER LISTED, BEAT AT LOW SPEED 1 TO 2 MINUTES OR UNTIL SMOOTH. SCRAPE DOWN BOWL ONCE DURING MIXING.
2. DIVIDE DOUGH INTO 10 PIECES. ABOUT 1 LB 4 OZ EACH. ROLL IN POWDERED SUGAR FORMING ROLLS 2 INCHES THICK.
3. SLICE EACH ROLL INTO 20 PIECES. DIP TOP OF EACH PIECE IN POWDERED SUGAR; PLACE IN ROWS, 4 BY 6, ON GREASED PANS. DO NOT FLATTEN COOKIES.
4. BAKE 12 TO 14 MINUTES OR UNTIL DONE.
5. LOOSEN COOKIES FROM PANS WHILE STILL WARM.
NOTE: A PASTRY TUBE MAY BE USED TO DROP COOKIES ONTO SHEET PAN.
Recipe Number: H02103
SERVING SIZE: 2 COOKIES
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .