| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
|
100 |
Servings |
INGREDIENTS
| 12 |
|
EGGS SHELL |
| 3 |
lb |
FLOUR GEN PURPOSE 10LB |
| 2 |
lb |
SUGAR; GRANULATED 10 LB |
| 1 1/2 |
lb |
SUGAR; BROWN, 2 LB |
| 2 1/2 |
lb |
PEANUT BUTTER #2 1/2 |
| 1 3/4 |
lb |
SHORTENING; 3LB |
| 3 |
tb |
BAKING SODA |
| 1 |
tb |
IMITATION VANILLA |
| 2 |
ts |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN
1. PLACE INGREDIENTS IN MIXER BOWL IN ORDER LISTED. MIX 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. FORM INTO ROLLS SLICE
EACH ROLL INTO 20 PIECES.
3. PALCE IN ROWS, 4 BY 6, ON UNGREASED PANS; USING A FORK, FLATTEN TO 1/4-
INCH THICKNESS, FORMING A CRISSCROSS PATTERN.
4. BAKE 10 MINTUES OR UNTIL LIGHTLY BROWNED.
5. LOOSEN COOKIES FROM PANS WHILE STILL WARM.
Recipe Number: H02400
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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