| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
100 |
Servings |
INGREDIENTS
| 1 |
oz |
ORANGE RIND |
| 1 3/4 |
lb |
BUTTER PRINT SURE |
| 18 |
|
EGGS SHELL |
| 2 |
tb |
ORANGES FRESH |
| 5 |
lb |
FLOUR GEN PURPOSE 10LB |
| 3 1/8 |
lb |
SUGAR; GRANULATED 10 LB |
| 1 |
lb |
SUGAR; POWDER 2 LB |
| 1 3/4 |
lb |
SHORTENING; 3LB |
| 1 |
tb |
BAKING SODA |
| 5 |
ts |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMEPRATURE: 375 F. OVEN
1. 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.
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 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: H02102
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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