Vanilla cookies

Yield: 100 Servings

Measure Ingredient
1¾ pounds BUTTER PRINT SURE
18 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, .

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