Snickerdoodle Cookies Recipe
Servings: 12
Ingredients
- 1 1/4 c. WATER
- 10 x Large eggs SHELL
- 1/4 c. Lowfat milk, DRY NON-FAT L HEAT
- 4 3/4 lb FLOUR GEN PURPOSE 10LB
- 1 c. SUGAR, GRANULATED 10 LB
- 4 1/2 lb SUGAR, GRANULATED 10 LB
- 1 1/2 lb SHORTENING, 3LB
- 7 Tbsp. BAKING Pwdr
- 1/3 c. CINNAMON Grnd 1 LB CN
- 3 Tbsp. IMITATION VANILLA
- 1 ounce SALT TABLE 5LB
Directions
- PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN :1. PLACE INGREDIENTS IN MIXER BOWL IN ORDER LISTED. BEAT AT LOW SPEED 1 TO 2 Min Or possibly Till SMOOTH. SCRAPE DOWN BOWL ONCE DURING MIXING.
- 2. DIVIDE DOUGH INTO 10 Pcs, ABOUT 1 LB 4 Ounce EACH. FORM INTO ROLLS; SLICE EACH ROLL INTO 20 Pcs.
- 3. COMBINE GRANULATED SUGAR AND Grnd CINNAMON. DIP EACH PIECE IN SUGAR AND CINNAMON Mix; PLACE IN ROWS, 4 BY 6, ON LIGHLTY GREASED PANS.
- 4. FLATTEN COOKIES TO ABOUT 1/4 INCH THICKNESS.
- 5. BAKE 10 TO 12 Min Or possibly Till LIGHLTY BROWNED. Don't OVER BAKE.
- 6. LOOSEN COOKIES FROM PANS WHILE STILL Hot.
- NOTE:
- 1. IN STEPS 3 AND 4, COOKIES MAY BE PLACED ON GREASED PANS, FLATTENED, AND SPRINKLED WITH SUGAR. SEE GUIDELINES FOR SUCCESSFUL COOKIE BAKING (RECIPE NO. H-G-2).
- NOTE:
- 2. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 8 TO 10 Min Or possibly Till LIGHTLY BROWNED ON LOW FAN, OPEN VENT.
- SERVING SIZE: 2 COOKIES
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