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Peanut Butter Cookies
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 DESSERTS (COOKIES) No.H 011 00
PEANUT BUTTER COOKIES
Yield 100
Portion 2 Cookies
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
257 cal
27 g
5g
15 g
24 mg
211 mg
14 mg
Ingredient
Weight
Measure
Issue
SHORTENING
1-3/4 lbs
1 qts
SUGAR,GRANULATED
2 lbs
1 qts 1/2 cup
SUGAR,BROWN,PACKED
1 lbs
3-1/4 cup
EGGS,WHOLE,FROZEN
1-1/4 lbs
2-1/4 cup
EXTRACT,VANILLA
5/8 oz
1 tbsp
2-1/2 lbs
1 qts 1/2 cup
PEANUT BUTTER
FLOUR,WHEAT,GENERAL PURPOSE
3-1/3 lbs
3 qts
BAKING SODA
1-1/3 oz
2-2/3 tbsp
SALT
3/8 oz
1/3 tsp
Method
1 Place ingredients in mixer bowl in order listed. Mix at low speed 1 to 2 minutes or until smooth. Scrape down bowl once during
mixing.
2 Divide dough into 10 pieces about 1 pound 3 ounces each. Form into rolls 1-3/4x20x1-1/4-inches; slice each roll into 20 pieces,
about 1 ounce each.
3 Place in rows, 4 x 6, on ungreased sheet pans; using a fork, flatten to 1/4-inch thickness, forming a crisscross pattern.
4 Using a convection oven, bake at 325 F. for 10 minutes or until lightly browned on high fan, open vent.
5 Loosen cookies from pans while still warm.
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| Yield: 100 | Portion: 2 Cookies |
| Calories: | 257 cal |
| Carbohydrates: | 27 g |
| Protein: | 5g |
| Fat: | 15 g |
| Cholesterol: | 24 mg |
| Sodium: | 211 mg |
| Calcium: | 14 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SHORTENING | 1-3/4 lbs | 1 qts | |
| SUGAR,GRANULATED | 2 lbs | 1 qts 1/2 cup | |
| SUGAR,BROWN,PACKED | 1 lbs | 3-1/4 cup | |
| EGGS,WHOLE,FROZEN | 1-1/4 lbs | 2-1/4 cup | |
| EXTRACT,VANILLA | 5/8 oz | 1 tbsp | |
| PEANUT BUTTER | 2-1/2 lbs | 1 qts 1/2 cup | |
| FLOUR,WHEAT,GENERAL PURPOSE | 3-1/3 lbs | 3 qts | |
| BAKING SODA | 1-1/3 oz | 2-2/3 tbsp | |
| SALT | 3/8 oz | 1/3 tsp |
| Method: | |
|
1 Place ingredients in mixer bowl in order listed. Mix at low speed 1 to 2 minutes or until smooth. Scrape down bowl once during mixing. 2 Divide dough into 10 pieces about 1 pound 3 ounces each. Form into rolls 1-3/4x20x1-1/4-inches; slice each roll into 20 pieces, about 1 ounce each. 3 Place in rows, 4 x 6, on ungreased sheet pans; using a fork, flatten to 1/4-inch thickness, forming a crisscross pattern. 4 Using a convection oven, bake at 325 F. for 10 minutes or until lightly browned on high fan, open vent. 5 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