Vanilla Wafers H.Desserts (Cookies) No.019 -------------------------------------------------------------------------------- |Yield: 100 Portions Each Portion: 3 Cookies| |------------------------------------------------------------------------------| |Pan Size: 18 by 26 inch Sheet Pan Temp.: 375 'F. Oven| |------------------------------------------------------------------------------| | Ingredients | Weights | Measures | Method | |--------------------|----------|----------|-----------------------------------| |Flour, All Purpose | 4LB 8OZ| 4.50 Qrt | 1. Sift together flour and salt. | |Salt | 1OZ| 1.67 Tbsp| Set aside for use in Step 4. | |--------------------|----------|----------|-----------------------------------| |Sugar, Extra Fine Gr| 3LB | 6.75 Cup | 2. Cream sugar and shortening in | |anulated | | | mixer bowl at medium speed 3 | |Shortening, Emulsifi| 3LB | 1.75 Qrt | minutes or until light and | |ed | | | fluffy. | |--------------------|----------|----------|-----------------------------------| |Eggs, Large, Brown, | 2LB | 1.00 Qrt | 3. Add eggs and vanilla gradually | |Fresh | | | to creamed mixture. Beat & low | |Vanilla Extract | | 5.00 Tbsp| speed 1 to 2 minutes or until | | | | | smooth. | | | | | 4. Add dry ingredients; mix & low | | | | | speed 1 to 2 minutes or until | | | | | smooth. | | | | | 5. Drop by teaspoons in rows, 4 | | | | | by 6, onto ungreased pans. | | | | | 6. Bake 10 to 12 minutes or until | | | | | very lightly browned. | | | | | 7. Loosen cookies from pans while | | | | | still warm. | --------------------------------------------------------------------------------