Recipe#184

Servings: YIELD: 100 Portions (6 Pans)
Portions: 2 Cookies Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 375 degrees F. Oven

INGREDIENTS

1 1/4 gal. (4 lb 8 oz) flour, wheat, soft, sifted
1 3/4 cups (12 oz) sugar, granulated
6 3/4 cups (3 lb) sugar, granulated
4 tbsp. (3 oz) sirup, blended
4 1/2 cups (2 lb) shortening
2 tbsp. (1 1/3 oz) salt
2/3 cups (3 eggs) eggs, whole
2 tbsp. vanilla
1/2 cup (2 1/2 oz) milk, nonfat, dry
2 3/4 cups water, warm
2 1/4 tbsp. (1 oz) baking soda

INSTRUCTIONS

Sift together flour and 1 3/4 cups sugar. Set aside.

Using beater at low speed, cream 6 3/4 cups sugar, sirup, shortening, salt, eggs, and vanilla 3 minutes or until light.

Reconstitute milk; add soda and then add to creamed mixture; mix only until ingredients are combined. Do not overmix.

Drop by tablespoons, or throgh size 10 plain pastry tube, in rows 5 by 7, onto lightly greased pans. Bake 14 to 16 minutes or until lightly browned. Loosen cookies from pans while still warm.