Source: U.S. Department of Defence
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Cookies, Frozen, Snickerdoodle
Source: U.S. Department of Defence | |
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 DESSERTS (COOKIES) No.H 801 00
COOKIES,FROZEN,SNICKERDOODLE
Yield 100
Portion 2 Cookies
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
459 cal
62 g
4g
22 g
30 mg
440 mg
85 mg
Ingredient
Weight
Measure
Issue
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
COOKIES,FROZEN,SNICKERDOODLE
23 lbs
Method
1 Spray sheet pans with non-stick cooking spray.
2 Thaw cookie dough in refrigerator approximately 24-36 hours for easier use. Scoop 1-1/2 ounces of batter onto sheet pans placing
each scoop 1 inch apart.
3 Using a convection oven, bake cookies at 375 F. for 7-10 minutes. Bake time will vary by oven type. Cool cookies for 20-30
minutes before removing from pan.
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| Yield: 100 | Portion: 2 Cookies |
| Calories: | 459 cal |
| Carbohydrates: | 62 g |
| Protein: | 4g |
| Fat: | 22 g |
| Cholesterol: | 30 mg |
| Sodium: | 440 mg |
| Calcium: | 85 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp | |
| COOKIES,FROZEN,SNICKERDOODLE | 23 lbs |
| Method: | |
|
1 Spray sheet pans with non-stick cooking spray. 2 Thaw cookie dough in refrigerator approximately 24-36 hours for easier use. Scoop 1-1/2 ounces of batter onto sheet pans placing each scoop 1 inch apart. 3 Using a convection oven, bake cookies at 375 F. for 7-10 minutes. Bake time will vary by oven type. Cool cookies for 20-30 minutes before removing from pan. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence