Recipe#192

Servings: YIELD: 100 Portions (8 Pans)
Portions: 2 Cookies Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 375 degrees F. Oven

INGREDIENTS

2 1/2 cups (12 eggs) eggs, whole
1 1/4 cups water
4 2/3 cups (1 1/3-No. 2 1/2 cn or 1 1/2-28 oz jar) peanut butter
2 tbsp. vanilla
1 qt. (1 lb 8 oz) sugar, brown
1 qt. (1 lb 12 oz) sugar, granulated
3 cups (1 lb 4 oz) shortening
4 1/2 qt. (4 lb) flour, wheat, pastry, sifted
4 1/2 tbsp. (2 oz) bakining powder
1 tbsp. salt.

INSTRUCTIONS

Put ingredients in mixer bowl in order listed. Using beater at low speed, mix 1 to 2 minutes or until smooth. Scrape down bowl once during mixing.

Divide dough into 10 pieces, about 1 lb 4 oz each. Form into rolls; slice each roll into 20 pieces. Place in rows, 4 by 6, on ungreased pans and, using a fork, flatten to 1/4-inch thickness. Bake 12 minutes or until lightly browned. Loosen cookies from pans while still warm.