CRISP DROP COOKIES

Ingredients

Ingredient Weight Measure Issue
FLOUR,WHEAT,GENERAL PURPOSE 5-1/2 lbs 1 gal 1 qts
SUGAR,GRANULATED 12-1/3 oz 1-3/4 cup
SUGAR,GRANULATED 3 lbs 1 qts 2-3/4 cup
SYRUP 2-3/4 oz 1/4 cup 1/3 tbsp
SHORTENING 2 lbs 1 qts 1/2 cup
SALT 1-1/4 oz 2 tbsp
EGGS,WHOLE,FROZEN 4-7/8 oz 1/2 cup 1 tbsp
EXTRACT,VANILLA 7/8 oz 2 tbsp
MILK,NONFAT,DRY 1-1/4 oz 1/2 cup
WATER,WARM 1-1/2 lbs 2-3/4 cup
BAKING SODA 1-1/8 oz 2-1/3 tbsp
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method

1 Sift together flour and sugar. Set aside for use in Step 4.
2 Cream sugar, syrup, shortening, salt, eggs, and vanilla at low speed 5 minutes or until light and fluffy.
3 Reconstitute milk; add soda; add to creamed mixture. Blend thoroughly.
4 Add dry ingredients to mixture; mix only until ingredients are combined. DO NOT OVERMIX.
5 Lightly spray each pan with non-stick cooking spray. Drop by tablespoons, or through size 10 plain pastry tube, in rows 5 by 7,
onto lightly sprayed pans.
6 Bake at 375 F. for 14 to 16 minutes or until lightly browned.
7 Loosen cookies from pans while still warm.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
249 cal 37 g 3 g 10 g 6 mg 233 mg 9 mg

Portion

2 Each

Yield

100


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