Lemon Drop Cookies

100 Servings

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Lemon Drop Cookies Ingredients

2 3/4 c WATER; WARM	1 3/4 c SUGAR; GRANULATED 10 LB
3 EGGS SHELL	2 lb SHORTENING; 3LB
1/2 c MILK; DRY NON-FAT L HEAT	2 tb IMITATION LEMON FLAVOR
4 1/2 lb FLOUR GEN PURPOSE 10LB	2 1/3 tb BAKING SODA
1/4 c SYRUP; IMIT MAPLE, #10	2 tb SALT TABLE 5LB
3 lb SUGAR; GRANULATED 10 LB

Instructions for Lemon Drop Cookies

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. SIFT TOGETHER FLOUR AND SUGAR, SET ASIDE FOR USE IN STEP 4. 2. CREAM SUGAR, SYRUP, SHORTENING, SALT, EGGS, AND ADD LEMON FLAVOR AT LOW SPEED 5 MINUTES OR UNTIL LIGHT & FLUFFY. 3. RECONSTITUTE MILK; ADD SODA; THEN ADD TO CREAMED MIXTURE. BLEND THOROUGHLY. 4. ADD DRY INGREDIENTS TO MIXTURE; MIX ONLY UNTIL INGREDIENTS ARE COMBINED. DO NOT OVERMIX. 5. DROP BY TABLESPOONS, OR THROUGH SIZE 10 PLAIN PASTRY TUBE, IN ROWS 5 BY 7, ONTO LIGHTLY GREASED PANS. 6. BAKE 14 TO 16 MINUTES OR UNTIL LIGHTLY BROWNED. 7. LOOSEN COOKIES FROM PANS WHILE STILL WARM. Recipe Number: H01503 SERVING SIZE: 2 COOKIES From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: CookiesCuisine: Uncategorized

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