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Рецепт Snickerdoodle Cookies
by Global Cookbook

Snickerdoodle Cookies
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  Порций: 12

Ингредиенты

  • 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

Инструкции

  1. 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.
  7. NOTE:
  8. 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).
  9. NOTE:
  10. 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.
  11. SERVING SIZE: 2 COOKIES