Snickerdoodle Cookies
By: Anonymous
Published: Saturday, February 13, 2010 - 5:40pm

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

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 MINUTES OR UNTIL SMOOTH. SCRAPE DOWN BOWL ONCE DURING MIXING. 2 DIVIDE DOUGH INTO 10 PIECES, ABOUT 1 LB 4 OZ EACH. FORM INTO ROLLS; SLICE EACH ROLL INTO 20 PIECES. 3 COMBINE GRANULATED SUGAR AND GROUND CINNAMON. DIP EACH PIECE IN SUGAR AND CINNAMON MIXTURE; PLACE IN ROWS, 4 BY 6, ON LIGHLTY GREASED PANS. 4 FLATTEN COOKIES TO ABOUT 1/4 INCH THICKNESS. 5 BAKE 10 TO 12 MINUTES OR UNTIL LIGHLTY BROWNED. DO NOT OVER BAKE. 6 LOOSEN COOKIES FROM PANS WHILE STILL WARM. 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 MINUTES OR UNTIL LIGHTLY BROWNED ON LOW FAN, OPEN VENT. 11 SERVING SIZE: 2 COOKIES