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Snickerdoodle Cookies
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 DESSERTS (COOKIES) No.H 013 02
SNICKERDOODLE COOKIES
Yield 100
Portion 2 Cookies
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
246 cal
41 g
3g
8g
20 mg
223 mg
68 mg
Ingredient
Weight
Measure
Issue
EGGS,WHOLE,FROZEN
1 lbs
1-7/8 cup
SHORTENING
1-1/2 lbs
3-3/8 cup
WATER
10-1/2 oz
1-1/4 cup
EXTRACT,VANILLA
1-3/8 oz
3 tbsp
SUGAR,GRANULATED
4-3/8 lbs
2 qts 2 cup
FLOUR,WHEAT,GENERAL PURPOSE
5-1/4 lbs
1 gal 3/4 qts
SALT
1 oz
1 tbsp
BAKING POWDER
3-1/4 oz
1/4 cup 3 tbsp
MILK,NONFAT,DRY
5/8 oz
1/4 cup 1/3 tbsp
SUGAR,GRANULATED
7 oz
1 cup
1-1/4 oz
1/4 cup 1-2/3 tbsp
CINNAMON,GROUND
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
Method
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 1-1/4 pound pieces. Roll into rolls; slice each roll into 20 pieces.
3 Lightly spray each pan with non-stick cooking spray. Combine granulated sugar and ground cinnamon. Dip each piece in sugar and
cinnamon mixture; place sugared 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 350 F. 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.
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https://theodora.com/recipies/cookies/snickerdoodle_cookies.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 2 Cookies |
| Calories: | 246 cal |
| Carbohydrates: | 41 g |
| Protein: | 3g |
| Fat: | 8g |
| Cholesterol: | 20 mg |
| Sodium: | 223 mg |
| Calcium: | 68 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| EGGS,WHOLE,FROZEN | 1 lbs | 1-7/8 cup | |
| SHORTENING | 1-1/2 lbs | 3-3/8 cup | |
| WATER | 10-1/2 oz | 1-1/4 cup | |
| EXTRACT,VANILLA | 1-3/8 oz | 3 tbsp | |
| SUGAR,GRANULATED | 4-3/8 lbs | 2 qts 2 cup | |
| FLOUR,WHEAT,GENERAL PURPOSE | 5-1/4 lbs | 1 gal 3/4 qts | |
| SALT | 1 oz | 1 tbsp | |
| BAKING POWDER | 3-1/4 oz | 1/4 cup 3 tbsp | |
| MILK,NONFAT,DRY | 5/8 oz | 1/4 cup 1/3 tbsp | |
| SUGAR,GRANULATED | 7 oz | 1 cup | |
| CINNAMON,GROUND | 1-1/4 oz | 1/4 cup 1-2/3 tbsp | |
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp |
| Method: | |
|
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 1-1/4 pound pieces. Roll into rolls; slice each roll into 20 pieces. 3 Lightly spray each pan with non-stick cooking spray. Combine granulated sugar and ground cinnamon. Dip each piece in sugar and cinnamon mixture; place sugared 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 350 F. 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. |
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