Snickerdoodle Cookies

Photo: flickr user _e.t

Ingredients

cup WATER

10 EGGS SHELL

cup MILK, DRY NON-FAT L HEAT

pound FLOUR GEN PURPOSE 10LB

1 cup SUGAR, GRANULATED 10 LB

pound SUGAR, GRANULATED 10 LB

pound SHORTENING, 3LB

7 tablespoons BAKING POWDER

cup CINNAMON GROUND 1 LB CN

3 tablespoons IMITATION VANILLA

1 ounce SALT TABLE 5LB

Preparation

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 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.

COMBINE GRANULATED SUGAR AND GROUND CINNAMON. DIP EACH PIECE IN SUGAR AND CINNAMON MIXTURE; PLACE IN ROWS, 4 BY 6, ON LIGHLTY GREASED PANS.

FLATTEN COOKIES TO ABOUT 1/4 INCH THICKNESS.

BAKE 10 TO 12 MINUTES OR UNTIL LIGHLTY BROWNED. DO NOT OVER BAKE.

LOOSEN COOKIES FROM PANS WHILE STILL WARM.

NOTE:

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:

IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 8 TO 10 MINUTES OR UNTIL LIGHTLY BROWNED ON LOW FAN, OPEN VENT.

SERVING SIZE: 2 COOKIES