Name: Almond Cookies
Ingredients: 1 3/4 lb BUTTER PRINT SURE; 18 EGGS SHELL; 5 lb FLOUR GEN PURPOSE 10LB; 3 1/8 qt SUGAR; GRANULATED 10 LB; 1 lb SUGAR; POWDER 2 LB; 1 3/4 lb SHORTENING; 3LB; 2 tb FLAVORING MAPLE; 1 tb BAKING SODA; 1 oz SALT TABLE 5LB

CATEGORY	CUISINE	TAG	YIELD
Eggs			100	Servings

INGREDIENTS

1 3/4	lb	BUTTER PRINT SURE
18		EGGS SHELL
5	lb	FLOUR GEN PURPOSE 10LB
3 1/8	qt	SUGAR; GRANULATED 10 LB
1	lb	SUGAR; POWDER 2 LB
1 3/4	lb	SHORTENING; 3LB
2	tb	FLAVORING MAPLE
1	tb	BAKING SODA
1	oz	SALT TABLE 5LB

INSTRUCTIONS

PAN:  18 BY 26-INCH SHEET PAN                    TEMPERATURE:  375 F. OVEN
1.  PLACE INGRDIENTS IN MIXER BOWL IN ORDER LISTED. BEAT AT LOW SPEED
1 TO 2 MINUTES OR UNTIL SMOOTH. SCRAPE DOWN BOWL ONCE DURING MIXING.
2.  DIVIDE DOUGH INTO 10 PIECES, ABOUT 1 LB 4 OZ EACH.  ROLL IN POWDERED
SUGAR FORMING ROLLS 2 INCHES THICK.
3.  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.
4.  BAKE 12 TO 14 MINUTES, OR UNTIL DONE.
5.  LOOSEN COOKIES FROM PANS WHILE STILL WARM.
NOTE:  A PASTRY TUBE MAY BE USED TO DROP COOKIES ONTO SHEET PAN.
Recipe Number: H02101
SERVING SIZE: 2 COOKIES
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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