Shortbread Cookies H.Desserts (Cookies) No.005 -------------------------------------------------------------------------------- |Yield: 100 Portions Each Portion: 2 Cookies| |------------------------------------------------------------------------------| |Pan Size: 18 by 26 inch Sheet Pan Temp.: 350 'F. Oven| |------------------------------------------------------------------------------| | Ingredients | Weights | Measures | Method | |--------------------|----------|----------|-----------------------------------| |Margarine | 4LB | 2.00 Qrt | 1. Place butter in mixer bowl; | | | | | beat at med speed until | | | | | creamy. | |--------------------|----------|----------|-----------------------------------| |Sugar, Extra Fine Gr| 2LB 4OZ| 1.25 Qrt | 2. Gradually add sugar; continue | |anulated | | | beating until light and fluffy | | | | | about 5 minutes. | |--------------------|----------|----------|-----------------------------------| |Flour, All Purpose | 5LB 8OZ| 5.50 Qrt | 3. Add flour; mix until blended. | | | | | 4. Divide dough into 10 pieces, | | | | | about 1 lb 2 oz each. Form | | | | | into rolls; chill; slice each | | | | | roll into 20 pieces. | | | | | 5. Place in rows, 5 by 7, on | | | | | ungreased pans. | | | | | 6. Bake about 18 minutes or until | | | | | cookies are firm but not | | | | | browned. | -------------------------------------------------------------------------------- NOTE: 1. Butter should be used for characteristic flavor.