| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 2 2/3 | c | WATER |
| 5 | lb | COOKIE MIX SUGAR #10 |
| 5 | lb | CAKE MIX GINGER BREAD |
| 1/2 | c | SHORTENING; 3LB |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN : 1. PLACE GINGERBREAD CAKE MIX, SUGAR COOKIE MIX, CONTENTS OF BOTH SODA POUCHES AND SHORTENING IN MIXER BOWL. MIX AT LOW SPEED 1 MINUTE. 2. ADD WATER GRADUALLY TO MIXTUURE WHILE BEATING AT LOW SPEED 1 MINUTE UNTIL SIDES OF BOWL BECOME CLEAN. SCRAPE DOWN BOWL; MIX AT LOW SPEED 1 MINUTE. 3. DIVIDE DOUGH INTO 10 PIECES (ABOUT 1 LB 2 OZ EACH). FORM INTO ROLLS ABOUT 20 INCHES LONG; SLICE EACH ROLL INTO 20 PIECES. 4. PLACE IN ROWS 4 BY 6 ON LIGHTLY GREASED PANS. FLATTEN COOKIES TO 1/4 INCH THICKNESS. SEE GUIDELINES FOR SUCCESSFUL COOKIE BAKING, RECIPE NO. H-G-2. 5. BAKE 17 MINUTES OR UNTIL DONE. 6. 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. Recipe Number: H00800 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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