Yield: 100 Portions (8 pans)
Each Portion: 2 cookies
Temperature: 375° F Oven
Pan Size: 18 x 26 inch sheet pan
| Ingredients | Weights | Measure | Ingredients | Weights | Measure |
|---|---|---|
| Eggs, whole | 1 lb 12 oz | 3-1/4 cups (18 eggs) |
| Shortening | 1 lb 12 oz | 1 qt |
| Butter or margarine | 1 lb 12 oz | 3-1/2 cups |
| Lemon flavoring | 2 tbsp | |
| Sugar, granulated | 3 lb 2 oz | 1-3/4 qt |
| Flour, wheat, general purpose, sifted | 5 lb | 1-1/4 gal |
| Salt | 1 oz | 1-2/3 tbsp |
| Baking soda | 1 tbsp | |
| Sugar, powdered, sifted | 1 lb | 1 qt |
- 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.
- Divide dough into 10 pieces, about 1 lb 4 oz each. Roll in powdered sugar forming rolls 2 inches thick.
- 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.
- Bake 12 to 14 minutes or until done.
- Loosen cookies from pans while still warm.
NOTE:
- A pastry tube may be used to drop cookies onto sheet pans.
VARIATIONS:
- ALMOND COOKIES: In Step 1, omit lemon flavoring; use 2 tbsp almond flavoring. Follow Steps 2 through 5.
- ORANGE COOKIES: In Step 1, omit lemon flavoring; use 2 tbsp orange flavoring and 1 oz grated orange rind (optional). Follow Steps 2 through 5.
- VANILLA COOKIES: In Step 1, omit lemon flavoring; use 2 tbsp vanilla. Follow Steps 2 through 5.