| 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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