Yield: 100 Portions (6 pans)
Each Portion: 2 cookies
Temperature: 350° F Oven
Pan Size: 18 x 26 inch sheet pan
| Ingredients | Weight | Measure |
|---|---|---|
| Butter, softened | 4 lb | 2 qt |
| Sugar, granulated | 2 lb 4 oz | 1-1/4 qt |
| Flour, wheat, general purpose, sifted | 5 lb 8 oz | 5-1/2 qt |
- Place butter in mixer bowl; beat at medium speed until creamy.
- Gradually add sugar; continue beating until light and fluffy, about 5 minutes.
- Add flour; mix until blended.
- Divide dough into 10 pieces, about1 lb 2 oz each. Form into rolls; chill; slice each roll into 20 pieces.
- Place in rows, 5 by 7, on ungreased pans.
- Bake about 18 minutes or until cookies are firm but not browned.
NOTE:
- Butter should be used for characteristic flavor.