10 EGGS SHELL
1 lb CEREAL DRY ASSOR 70 PG
3 c CEREAL ROLLED OAT
2 lb FLOUR GEN PURPOSE 10LB
1 lb COCONUT SWEETNED PRE
2 lb SUGAR; GRANULATED 10 LB
3 3/4 c SUGAR; BROWN, 2 LB
2 lb SHORTENING; 3LB
1 tb BAKING SODA
1 tb IMITATION VANILLA
1 tb SALT TABLE 5LB
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F.
OVEN
1. SIFT FLOUR, SALT, AND SODA TOGETHER. SET ASIDE FOR USE IN STEP 3.
2. CREAM BUTTER OR MARGARINE, SHORTENING, AND SUGARS IN MIXER BOWL
AT MEDIUM SPEED ABOUT 4 MINUTES OR UNTIL LIGHT AND FLUFFY.
3. ADD EGGS AND VANILLA TO CREAMED MIXTURE. BEAT UNTIL WELL BLENDED
AND LIGHT. ADD DRY INGREDIENTS TO CREAMED MIXTURE. MIX UNTIL INGREDIENTS
ARE COMBINED.
4. ADD COCONUT AND CEREALS TO DOUGH; MIX ONLY UNTIL INGREDIENTS ARE
COMBINED. LET DOUGH STAND ABOUT 30 MINUTES.
5. DIVIDE DOUGH INTO 10 PIECES, ABOUT 1 LB EACH. FORM INTO ROLLS;
SLICE EACH ROLL INTO 20 PIECES.
6. PLACE IN ROWS, 4 BY 6 ON UNGREASED PANS.
7. BAKE ABOUT 12 MINUTES OR UNTIL LIGHTLY BROWNED.
8. LOOSEN COOKIES FROM PANS WHILE STILL WARM.
NOTE: IN STEP 5, OTHER PREPARED CEREALS SUCH AS BRAN FLAKES, WHEAT FLAKES,
PUFFED RICE, PUFFED CORN, OR PUFFED WHEAT, OR COMBINATION OF CEREALS MAY
BE SUBSTITUTED FOR CORN FLAKES.
Recipe Number: H01600
SERVING SIZE: 2 COOKIES
From the Army
Yields
100 Servings