Yield: 100 Portions (6 pans)
Each Portion: 2 cookies
Temperature: 375° F Oven
Pan Size: 18 x 26 inch sheet pan
| Ingredients | Weights | Measure |
|---|---|---|
| Flour, wheat, general purpose, sifted | 4 lb 8 oz | 1-1/4 gal |
| Sugar, granulated | 12 oz | 1-3/4 cups |
| Sugar, granulated | 3 lb | 6-3/4 cups |
| Syrup, blended | 1/4 cup | |
| Shortening | 2 lb | 4-1/2 cups |
| Salt | 1-1/4 oz | 2 tbsp |
| Eggs, whole | 5 oz | 9 tbsp (3 eggs) |
| Vanilla | 2 tbsp | |
| Milk, nonfat, dry | 2-1/2 oz | 1/2 cup |
| Water, warm | 2-3/4 cups | |
| Baking soda | 1 oz | 2-1/3 tbsp |
- Sift together flour and sugar. Set aside for use in Step 4.
- Cream sugar, syrup, shortening, salt, eggs, and vanilla at low speed 5 minutes or until light and fluffy.
- Reconstitute milk; add soda; add to creamed mixture. Blend thoroughly.
- Add dry ingredients to mixture; mix only until ingredients are combined. DO NOT OVERMIX.
- Drop by tablespoons, or through size 10 plain pastry tube, in rows 5 by 7, on to lightly greased pans.
- Bake 14 to 16 minutes or until lightly browned.
- Loosen cookies from pans while still warm.