|EGGS,WHOLE,FROZEN||1-3/4 lbs||3-1/4 cup|
|SHORTENING||1-3/4 lbs||1 qts|
|BUTTER||1-3/4 lbs||3-1/2 cup|
|FLAVORING,ALMOND||7/8 oz||2 tbsp|
|SUGAR,GRANULATED||3-1/8 lbs||1 qts 3 cup|
|FLOUR,WHEAT,GENERAL PURPOSE||5-1/2 lbs||1 gal 1 qts|
|SALT||1 oz||1 tbsp|
|BAKING SODA||1/2 oz||1 tbsp|
|SUGAR,POWDERED,SIFTED||1 lbs||1 qts|
|COOKING SPRAY,NONSTICK||2 oz||1/4 cup 1/3 tbsp|
1 Place ingredients in mixer bowl in order listed. Beat at low speed 1 to 2 minutes or until smooth. Scrape down bowl once during
2 Divide dough into ten 1-1/4 pound pieces. Roll into powdered sugar forming rolls 2 inches thick.
3 Lightly spray each pan with non-stick cooking spray. Slice each roll into 20 pieces. Dip top of each piece in powdered sugar; place
in rows, 4 by 6 on sprayed pans. Do not flatten cookies.
4 Bake at 375 F. for 12 to 14 minutes or until done.
5 Loosen cookies from pans while still warm.
|310 cal||38 g||4 g||16 g||52 mg||231 mg||11 mg|