|SHORTENING||3-1/8 lbs||1 qts 3 cup|
|EGGS,WHOLE,FROZEN,BEATEN,ROOM TEMPERATURE||1-3/4 lbs||3-1/4 cup|
|WATER||4-1/8 oz||1/2 cup|
|SUGAR,GRANULATED||5-3/4 lbs||3 qts 1 cup|
|SALT||1 oz||1 tbsp|
|BAKING POWDER||1-1/3 oz||2-2/3 tbsp|
|COCOA||12-1/8 oz||1 qts|
|FLOUR,WHEAT,GENERAL PURPOSE||5-1/2 lbs||1 gal 1 qts|
1 Place ingredients in mixer bowl in order listed. Mix at low speed 1 to 2 minutes or until thoroughly blended. Scrape down bowl
once during mixing.
2 Divide dough into 1 pound 10 ounce pieces. Form into rolls 2 inches thick. Wrap in waxed paper and chill at least 3 hours.
3 Slice each roll into 20 pieces. Place in rows, 5 by 7, on ungreased pans.
4 Bake about 10 minutes or until done in 350 F. oven.
5 Loosen cookies from pans while still warm.
|338 cal||47 g||4 g||16 g||34 mg||167 mg||35 mg|