Yield: 100 Portions (8 pans)
Each Portion: 2 cookies
Temperature: 400° F Oven
Pan Size: 18 x 26 inch sheet pan
| Ingredients | Weights | Measure |
|---|---|---|
| Cake Mix, Gingerbread | 5 lb | 1-No. 10 cn |
| Cookie Mix, Sugar | 5 lb | 1-No. 10 cn |
| Shortening | 3-2/3 oz | 1/2 cup |
| Water | 2-2/3 cups |
- Place Gingerbread Cake Mix, Sugar Cookie Mix, contents of both soda pouches and shortening in mixer bowl. Mix at low speed 1 minute.
- Add water gradually to mixture while beating at low speed 1 minute until sides of bowl become clean. Scrape down bowl; mix at low speed 1 minute.
- Divide dough into 10 pieces (about 1 lb 2 oz each). Form into rolls about 20 inches long; slice each roll into 20 pieces.
- Place in rows 4 by 6 on lightly greased pans. Flatten cookies to 1/4 inch thickness. See General Information Regarding Cookies.
- Bake 17 minutes or until done.
- Loosen cookies from pan while still warm.
NOTE:
- In Step 5, if convection oven is used, bake at 350°F. 9 minutes on low fan, open vent.