Source: U.S. Department of Defence
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Crisp Drop Cookies
Source: U.S. Department of Defence | |
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 DESSERTS (COOKIES) No.H 015 00
CRISP DROP COOKIES
Yield 100
Portion 2 Each
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
249 cal
37 g
3g
10 g
6 mg
233 mg
9 mg
Ingredient
Weight
Measure
Issue
FLOUR,WHEAT,GENERAL PURPOSE
5-1/2 lbs
1 gal 1 qts
SUGAR,GRANULATED
12-1/3 oz
1-3/4 cup
SUGAR,GRANULATED
3 lbs
1 qts 2-3/4 cup
SYRUP
2-3/4 oz
1/4 cup 1/3 tbsp
SHORTENING
2 lbs
1 qts 1/2 cup
SALT
1-1/4 oz
2 tbsp
EGGS,WHOLE,FROZEN
4-7/8 oz
1/2 cup 1 tbsp
EXTRACT,VANILLA
7/8 oz
2 tbsp
1-1/4 oz
1/2 cup
MILK,NONFAT,DRY
WATER,WARM
1-1/2 lbs
2-3/4 cup
BAKING SODA
1-1/8 oz
2-1/3 tbsp
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
Method
1
Sift together flour and sugar. Set aside for use in Step 4.
2
Cream sugar, syrup, shortening, salt, eggs, and vanilla at low speed 5 minutes or until light and fluffy.
3
Reconstitute milk; add soda; add to creamed mixture. Blend thoroughly.
4
Add dry ingredients to mixture; mix only until ingredients are combined. DO NOT OVERMIX.
Lightly spray each pan with non-stick cooking spray. Drop by tablespoons, or through size 10 plain pastry tube, in rows 5 by 7,
5
onto lightly sprayed pans.
6 Bake at 375 F. for 14 to 16 minutes or until lightly browned.
7 Loosen cookies from pans while still warm.
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|
| Yield: 100 | Portion: 2 Each |
| Calories: | 249 cal |
| Carbohydrates: | 37 g |
| Protein: | 3g |
| Fat: | 10 g |
| Cholesterol: | 6 mg |
| Sodium: | 233 mg |
| Calcium: | 9 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| FLOUR,WHEAT,GENERAL PURPOSE | 5-1/2 lbs | 1 gal 1 qts | |
| SUGAR,GRANULATED | 12-1/3 oz | 1-3/4 cup | |
| SUGAR,GRANULATED | 3 lbs | 1 qts 2-3/4 cup | |
| SYRUP | 2-3/4 oz | 1/4 cup 1/3 tbsp | |
| SHORTENING | 2 lbs | 1 qts 1/2 cup | |
| SALT | 1-1/4 oz | 2 tbsp | |
| EGGS,WHOLE,FROZEN | 4-7/8 oz | 1/2 cup 1 tbsp | |
| EXTRACT,VANILLA | 7/8 oz | 2 tbsp | |
| MILK,NONFAT,DRY | 1-1/4 oz | 1/2 cup | |
| WATER,WARM | 1-1/2 lbs | 2-3/4 cup | |
| BAKING SODA | 1-1/8 oz | 2-1/3 tbsp | |
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp |
| Method: | |
|
1 Sift together flour and sugar. Set aside for use in Step 4. 2 Cream sugar, syrup, shortening, salt, eggs, and vanilla at low speed 5 minutes or until light and fluffy. 3 Reconstitute milk; add soda; add to creamed mixture. Blend thoroughly. 4 Add dry ingredients to mixture; mix only until ingredients are combined. DO NOT OVERMIX. Lightly spray each pan with non-stick cooking spray. Drop by tablespoons, or through size 10 plain pastry tube, in rows 5 by 7, 5 onto lightly sprayed pans. 6 Bake at 375 F. for 14 to 16 minutes or until lightly browned. 7 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