Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
Sugar Cookies
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 DESSERTS (COOKIES) No.H 013 00
SUGAR COOKIES
Yield 100
Portion 2 Cookies
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
243 cal
40 g
3g
8g
20 mg
223 mg
63 mg
Ingredient
Weight
Measure
Issue
EGGS,WHOLE,FROZEN
1 lbs
1-7/8 cup
SHORTENING
1-1/2 lbs
3-3/8 cup
WATER
10-1/2 oz
1-1/4 cup
EXTRACT,VANILLA
1-3/8 oz
3 tbsp
SUGAR,GRANULATED
4-3/8 lbs
2 qts 2 cup
FLOUR,WHEAT,GENERAL PURPOSE
5-1/4 lbs
1 gal 3/4 qts
SALT
1 oz
1 tbsp
BAKING POWDER
3-1/4 oz
1/4 cup 3 tbsp
MILK,NONFAT,DRY
5/8 oz
1/4 cup 1/3 tbsp
SUGAR,GRANULATED
5-1/4 oz
3/4 cup
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
Method
1 Place ingredients in mixer bowl in order listed. Beat at low speed for 1 to 2 minutes or until smooth. Scrape down bowl once
during mixing.
2 Divide dough into 1-1/4 pound pieces. Roll into rolls; slice each roll into 20 pieces.
3 Lightly spray each pan with non-stick cooking spray. Dip each piece in sugar; place sugared side up in rows, 4 by 6, on sprayed
sheet pans.
4 Flatten cookies to about 1/4-inch thickness.
5 Using a convection oven, bake at 350 F. for 8 to 10 minutes or until lightly browned on low fan, open vent. DO NOT OVER
BAKE.
6 Loosen cookies from pans while still warm.
 Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.
https://theodora.com/recipies/cookies/sugar_cookies.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 2 Cookies |
| Calories: | 243 cal |
| Carbohydrates: | 40 g |
| Protein: | 3g |
| Fat: | 8g |
| Cholesterol: | 20 mg |
| Sodium: | 223 mg |
| Calcium: | 63 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| EGGS,WHOLE,FROZEN | 1 lbs | 1-7/8 cup | |
| SHORTENING | 1-1/2 lbs | 3-3/8 cup | |
| WATER | 10-1/2 oz | 1-1/4 cup | |
| EXTRACT,VANILLA | 1-3/8 oz | 3 tbsp | |
| SUGAR,GRANULATED | 4-3/8 lbs | 2 qts 2 cup | |
| FLOUR,WHEAT,GENERAL PURPOSE | 5-1/4 lbs | 1 gal 3/4 qts | |
| SALT | 1 oz | 1 tbsp | |
| BAKING POWDER | 3-1/4 oz | 1/4 cup 3 tbsp | |
| MILK,NONFAT,DRY | 5/8 oz | 1/4 cup 1/3 tbsp | |
| SUGAR,GRANULATED | 5-1/4 oz | 3/4 cup | |
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp |
| Method: | |
|
1 Place ingredients in mixer bowl in order listed. Beat at low speed for 1 to 2 minutes or until smooth. Scrape down bowl once during mixing. 2 Divide dough into 1-1/4 pound pieces. Roll into rolls; slice each roll into 20 pieces. 3 Lightly spray each pan with non-stick cooking spray. Dip each piece in sugar; place sugared side up in rows, 4 by 6, on sprayed sheet pans. 4 Flatten cookies to about 1/4-inch thickness. 5 Using a convection oven, bake at 350 F. for 8 to 10 minutes or until lightly browned on low fan, open vent. DO NOT OVER BAKE. 6 Loosen cookies from pans while still warm. |
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