 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | fluid ounce | liquid egg | 1/8 | teaspoon | granulated sugar | 1 | tablespoon | Shortening, vegetable | 1/8 | teaspoon | water | 1/8 | teaspoon | vanilla extract, imitation, no alcohol | 2 1/2 | tablespoons | granulated sugar | 3 1/3 | tablespoons | all-purpose flour | 1 3/4 | dash | salt | 1/3 | teaspoon | baking powder |
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Steps
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Sequence
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Step
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| | 1 | PLACE INGREDIENTS IN MIXER BOWL IN ORDER LISTED. BEAT AT LOW SPEED FOR 1 - 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 UNIFORMLY INTO 20
PIECES. | | 3 | LIGHTLY SPRAY EACH PAN WITH NON-STICK COOKING SPRAY. DIP EACH PIECE IN SUGAR; PLACE SUGAR
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 325F. 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.
OPTION: DURING SURGES IN CUSTOMERS PRE-MADE COOKIES (E19-6122) CAN BE USED. |
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