Ingrients & Directions


2 2/3 c WATER
5 lb COOKIE MIX SUGAR #10
5 lb CAKE MIX GINGER BREAD
1/2 c SHORTENING; 3LB

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN
:

1. PLACE GINGERBREAD CAKE MIX, SUGAR COOKIE MIX, CONTENTS OF BOTH SODA
POUCHES AND SHORTENING IN MIXER BOWL. MIX AT LOW SPEED 1 MINUTE.

2. ADD WATER GRADUALLY TO MIXTUURE WHILE BEATING AT LOW SPEED 1 MINUTE
UNTIL SIDES OF BOWL BECOME CLEAN. SCRAPE DOWN BOWL; MIX AT LOW SPEED 1
MINUTE.

3. DIVIDE DOUGH INTO 10 PIECES (ABOUT 1 LB 2 OZ EACH). FORM INTO ROLLS
ABOUT 20 INCHES LONG; SLICE EACH ROLL INTO 20 PIECES.

4. PLACE IN ROWS 4 BY 6 ON LIGHTLY GREASED PANS. FLATTEN COOKIES TO 1/4
INCH THICKNESS. SEE GUIDELINES FOR SUCCESSFUL COOKIE BAKING, RECIPE NO.
H-G-2.

5. BAKE 17 MINUTES OR UNTIL DONE.

6. LOOSEN COOKIES FROM PAN WHILE STILL WARM.
:

NOTE: IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 9 MINUTES ON
LOW FAN, OPEN VENT.

Recipe Number: H00800

SERVING SIZE: 2 COOKIES

From the Army

Yields
100 Servings

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>