Lemon Cookies

Ingrients & Directions


1 3/4 lb BUTTER PRINT SURE
18 EGGS SHELL
5 lb FLOUR GEN PURPOSE 10LB
3 1/8 lb SUGAR; GRANULATED 10 LB
1 lb SUGAR; POWDER 2 LB
1 3/4 lb SHORTENING; 3LB
2 tb IMITATION LEMON FLAVOR
1 tb BAKING SODA
1 oz SALT TABLE 5LB

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN

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 MIXING.

2. DIVIDE DOUGH INTO 10 PIECES, ABOUT 1 LB 4 OZ EACH. ROLL IN POWDERED
SUGAR FORMING ROLLS 2 INCHES THICK.

3. SLICE EACH ROLL INTO 20 PIECES. DIP TOP OF EACH PIECE IN POWDERED
SUGAR; PLACE IN ROWS, 4 BY 6 ON GREASED PAN. DON’T FLATTEN COOKIES.

4. BAKE 12 TO 14 MINUTES, OR UNTIL DONE.

5. LOOSEN COOKIES FROM PANS WHILE STILL WARM.

NOTE: A PASTRY TUBE MAY BE USED TO DROP COOKIES ONTO SHEET PANS.

Recipe Number: H02100

SERVING SIZE: 2 COOKIES

From the Army

Yields
100 Servings

Previous post Nutty Chocolate Mint Fudge
Next post Beef Potpie

Leave a Reply

Your email address will not be published. Required fields are marked *

Suskaičiuok! * Time limit is exhausted. Please reload CAPTCHA.