Yield: 100 Portions (8 pans)
Each Portion: 2 cookies
Temperature: 400° F Oven
Pan Size: 18 x 26 inch sheet pan
| Ingredients | Weights | Measure |
|---|---|---|
| Eggs, whole | 1 lb | 1-7/8 cups (10 eggs) |
| Shortening | 1 lb 8 oz | 3-1/3 cups |
| Water | 1-1/4 cups | |
| Vanilla | 3 tbsp | |
| Sugar, granulated | 4 lb 8 oz | 2-1/2 qt |
| Flour, wheat, general purpose, sifted | 4 lb 12 oz | 4-3/4 qt |
| Salt | 1 oz | 1-2/3 tbsp |
| Baking powder | 3 oz | 6-3/4 tbsp |
| Milk, nonfat, dry | 1-1/4 oz | 1/4 cup |
| Sugar, granulated | 6 oz | 3/4 cup |
- 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. Form into rolls; slice each roll into 20 pieces.
- Dip each piece in sugar; place sugared side up in rows, 4 by 6, on greased pans.
- Flatten cookies to about 1/4 inch thickness.
- Bake 10 to 12 minutes or until lightly browned. DO NOT OVER BAKE.
- Loosen cookies from pans while still warm.
NOTE:
- In Steps 3 and 4, cookies may be placed on greased pans, flattened, and sprinkled with sugar. See General Information Regarding Cookies.
- In Step 5, if convection oven is used, bake at 350°F. 8 to 10 minutes or until lightly browned on low fan, open vent.
VARIATIONS:
- SUGAR COOKIES (SUGAR COOKIE MIX): Omit all ingredients. Use 10 lb (2-No. 10 cn) Sugar Cookie Mix. Prepare according to instructions on container. Bake at 375°F. 12 to 14 minutes or until lightly browned or in 325°F. convection oven 8 to 10 minutes on low fan, open vent.
- SNICKERDOODLE COOKIES: Follow Steps 1 and 2. In Step 3, combine 7 oz (1 cup) granulated sugar and 1-1/3 oz (1/3 cup) ground cinnamon. Dip each piece in sugar and cinnamon mixture; place in rows, 4 by 6, on lightly greased pans. Follow Steps 4 through 6.
- SNICKERDOODLE COOKIES (SUGAR COOKIE MIX): Omit all ingredients. Use 10 lb (2-No. 10 cn) Sugar Cookie Mix. Prepare according to instructions on container. Combine 7 oz (1 cup) granulated sugar and 1-1/3 oz (1/3 cup) ground cinnamon. Dip each piece in sugar and cinnamon; place in rows, 4 by 6, on lightly greased pans. Bake according to Variation 1.