xt7tqj77x564 https://exploreuk.uky.edu/dips/xt7tqj77x564/data/mets.xml United States. Department of the Army United States United States. Department of the Army 1986 recipes D 101.11:10-412/985 English For sale by the Supt. of Docs., U.S. G.P.O  This digital resource may be freely searched and displayed in accordance with U. S. copyright laws U.S. Military Recipe Collection Cooking for military personnel Armed Forces Recipe Service, Desserts (Cookies),1986 text image 1 v. (various pagings), col. ill, 13 x 21 cm. Call Number: D 101.11:10-412/985 Armed Forces Recipe Service, Desserts (Cookies),1986 1986 1986 2022 true xt7tqj77x564 section xt7tqj77x564 H. DESSERTS (COOKIES)

 

 H. DESSERTS (COOKIES) No. 0(1)

 

General Information Regarding
Cookies ......................
Bar Cookies
Brownies .....................
Apple Cake ................
Butterscotch ...............
Cake ......................
Peanut Butter .............
Chewy Nut ...................
Congo ........................
Crisp Toffee ..................
Fruit .........................
Fruit Nut .....................
Drop Cookies.
Chocolate ....................
Chocolate Chip ...............
Coconut Raisin ...............

CH-4

 

Drop Cookies--Continued
Crisp .........................
Hermits ......................
Oatmeal ......................
Chocolate Chip .............
Nut .......................
Sliced Cookies
Almond .......................
Coconut Cereal ................
Crisp Chocolate ................
Lemon ........................
Orange .......................
Peanut Butter .................
Shortbread ....................
Snickerdoodle ..................
Sugar .........................
Vanilla .......................

Card
No.

H-15
H-17
H-23
H-23-1
H—23-2

H—21-1
H-16
H-lO
H-21
H-21-2
H—24
H-5
H—13-2
H-13
H-21-3

(OVER )

 

 H. DESSERTS (COOKIES) No. 0(1) ~

 

Cookies (Mixes)
Bar Cookies

Brownies (Chocolate

Brownie Mix) ............ H-2-1
Apple Cake

(Gingerbread Cake Mix) H-l-l
Apple Cake (Yellow

Cake Mix) ............ H-1-2
Chocolate Chip (Sugar

Cookie Mix) .......... H-20-2
Double Chocolate Chip

(Chocolate Cookie Mix) H—10-2
Ginger Fruit (Oatmeal

Cookie Mix and

Gingerbread Cake Mix) H-7—1
Ginger Molasses (Sugar

Cookie Mix) ........... H-22-1

 

Card
No.

Cookies (Mixes)-Continued
Bar Cookies—Continued
Peanut Butter (Sugar
Cookie Mix) .............. H—24-2
Drop Cookies '
Chocolate (Chocolate
Brownie Mix) ........... H-12-1
Chocolate Chip (Sugar
Cookie Mix) .............. H—20-1
Double Chocolate Chip
(Chocolate Cookie Mix). . . . H-10-3
Ginger Molasses (Sugar
Cookie Mix) .............. H-22
Oatmeal (Oatmeal Cookie Mix) H-9
Applesauce .............. H-9-1
Chocolate Chip .......... H-9-2
Date .................... H—9—3

(CONTINUED)

 

 H. DESSERTS (COOKIES) No. 0(2)

 

Cookies (Mixes)—Continued
Drop Cookies-Continued
Oatmeal (Oatmeal Cookie Mix)
Continued-
Raisin ................... H-9-4
Spiced Nut .............. H-9-5
Peanut Butter (Sugar
Cookie Mix)
Sliced Cookies
Chocolate (Chocolate
Cookie Mix)
Gingerbread (Gingerbread
Cake Mix and Sugar
Cookie Mix)
Ginger Molasses (Sugar
Cookie Mix)
Snickerdoodle (Sugar
(Sugar Cookie Mix)
H 4Sugar (Sugar Cookie Mix) . . . H-

 

 

 H-G. DESSERTS (COOKIES) No. 1(1)

GENERAL INFORMATION REGARDING COOKIES

TYPES:

1.

Sliced cookies are made from a stiff dough that is generally formed into a roll, sliced, and baked on sheet pans.
Care should be taken not to overmix the dough or incorporate extra flour during mixing because this will
toughen the cookies. These cookies also can be rolled out and cut into squares, circles, or fancy shapes. The method
of forming the dough into a roll and then slicing the roll into uniform pieces saves time and eliminates the problem
of leftover dough. It is very important that the roll be uniform and that the slices be of the same thickness to
ensure even baking of the cookies.

. Drop cookies are made from a soft dough. A spoon or pastry bag may be used to drop the cookies onto the sheet

pans. Drop cookies should all be the same size to ensure even baking.

. Bars are baked and then generally cut while warm to avoid breakage. They may be formed from rolls of

dough flattened in a sheet pan (See illustration ) or from dough spread into a sheet pan before baking.

. Brownies are very rich cookies. The batter is quite heavy and must be smoothed in the sheet pan to ensure an

even thickness. There are two types of brownies: the heavier, chewy, fudge type and the cake type. The method
of mixing determines the type of brownies. They may be frosted if desired.

GUIDELINES FOR SUCCESSFUL COOKIE BAKING
Do not use warped or bent baking pans. Use only lightweight sheet pans (weighing about 4 lb) designed for baking.
Follow the recipe instructions regarding greasing pans as some cookies require a greased pan for baking but other
cookies have enough fat in the dough to eliminate the need for greasing the pan. Heavy greasing encourages
spreading of the cookies. Use cool clean sheet pans because cookie dough will melt and spread too much if a hot
sheet pan is used.

CH-4 (OVER)

 

 H-G. DESSERTS (COOKIES) No. 1(1)

If cookies are to be cut into special shapes, the dough should be rolled out to 1/4 to 1/2 inch thickness on a lightly
floured board, cut into the desired shapes, and baked as directed in the basic recipe. If cookie cutters are not
available, an empty can of the desired size may be used. The can should have both ends removed, be
thoroughly cleaned, and have the edges smoothed before it is used.

To cut a roll of cookie dough into even slices, it is suggested that a clean piece of wood or metal be notched
according to the width desired for each cookie, and be used as a guide in slicing. For sliced cookies, a dough
scraper should be used to cut the roll of cookie dough; however, a sharp knife is best for cutting refrigerator
cookies.

Make each cookie the same size and thickness. Space them evenly on the pan to ensure uniform baking.
Cookies may be flattened with the bottom of a small can or glass dipped in sugar. Cookies may also be flattened
with a fork to make a criss cross design on the top.

If less than a full pan of cookies is to be baked, the cookies should be spaced evenly in the center of the pan to
ensure even baking.

Avoid overbaking cookies. Always test for doneness. Overbaked cookies become dry and lose their flavor
rapidly.

Most cookies should be loosened from the pans and removed to other pans or racks to cool. Cookies will
continue to bake if left on the hot pans and will be difficult to remove when cool.

(CONTINUED)

 

 H. DESSERTS (COOKIES) No. 1(1)
APPLE CAKE BROWNIES

 

YIELD: 100 Portions (2 Pans) EACH PORTION: l Brownie

 

PAN SIZE: 18 by 26—inch Sheet Pan TEMPERATURE: 350°E Oven

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Flour, wheat, 2 lb 8 oz . 21/2 qt . . . . . Sift together flour, salt, baking
general purpose, powder, baking soda, and cin—
sifted namon. Set aside for use in Step

11/402.... thsp... 4.

Baking powder ..... 21/3 tbsp . .

Baking soda ....... 2/3 oz ..... 1% tbsp . .

Cinnamon, ground . 1/2 oz ..... 2 tbsp . . .

 

Shortening ........ 1 lb 8 oz . 31/2 cups . . Cream shortening and sugar in
Sugar, granulated . . 4 lb ...... 92/3 cups . mixer bowl 4 minutes at medium
speed.

 

 

 

 

 

 

 

 

  

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Eggs, whole,
slightly beaten

Vanilla

lleOZ

. 21/4 cups

(11

eggs)
1/4 cup . . .

. Add eggs and vanilla to creamed

mixture; beat 2 minutes at
medium speed. Scrape down
bowl.

. Add dry ingredients to creamed

mixture while beating at low
speed.

 

Apples, canned,
sliced, drained,
chopped

Nuts, unsalted,
chopped

Raisins ............

 

 

 

3 qt (l—No.

10 on)

lqt ......

11/2 cups .

 

 

. Add apples, nuts, and raisins to

mixture. DO NOT OVERMIX. Mix-
ture will be thick.

. Spread one half of mixture into

each greased and floured pan.

. Bake about 40 minutes or until

done.

. Cool; cut 6 by 9.

 

(CONTINUED)

 

 

 H. DESSERTS (COOKIES) No. 1(2)
APPLE CAKE BROWNIES

In Step 5, 1 lb (1/2—No. 10 on) canned dehydrated apples may be used. Combine apples
and 31/2 qt water; bring to a boil; simmer 15 minutes. Cool, drain, and chop.

. In Step 5, 3 lb 8 oz (l/z—No. 10 cn) canned applesauce or 11 oz (1/2—No. 21/2 cn) canned,
instant applesauce rehydrated with 41/2 cups water may be used.

VARIATIONS

. APPLE CAKE BROWNIES (GINGERBREAD CAKE MIX): Omit Steps 1 through 4. Use 10 lb or
2—No. 10 cn Gingerbread Mix. Prepare according to instructions on container. See Guidelines

for Using Cake Mixes (Recipe No. G—G—3) for more detailed instructions. Follow Steps 5
through 8.

. APPLE CAKE BROWNIES (YELLOW CAKE MIX): Omit Steps 1 through 4. Use 10 lb or 2-No. lO cn
Yellow Cake Mix and 2 tbsp ground cinnamon. Prepare according to instructions on container.
See Guidelines for Using Cake Mixes (Recipe No. G—G—3) for more detailed instructions.
Follow Steps 5 through 8.

CH-l

 

 H—G. DESSERTS (COOKIES) No. 2
GUIDELINES FOR SUCCESSFUL COOKIE BAKING

. Do not use warped or bent baking pans. Use only light weight sheet pans (weighing about 4 lb) designed for baking.
. It is important to follow the instructions in the recipe regarding greasing pans because some cookies require a greased
pan for baking but other cookies have enough fat in the dough to eliminate the need for greasing the pan. Heavy
greasing encourages spreading of the cookies. Use cool, clean sheet pans because cookie dough will melt and spread
too much if a hot sheet pan is used.

. If cookies are to be cut into special shapes, the dough should be rolled out to M1 to 1/2 inch thickness on a lightly floured
board, cut into the desired shapes, and baked as directed in the basic recipe. If cookie cutters are not available, an
empty can of the desired size may be used. The can should have both ends removed, be thoroughly cleaned, and have
the edges smoothed before it is used.

. To cut a roll of cookie dough into even slices, it is suggested that a clean piece of wood or metal be notched according
to the width desired for each cookie, and be used as a guide in slicing. For sliced cookies, a dough scraper should be
used to cut the roll of cookie dough; however, a sharp knife is best for cutting refrigerator cookies.

. Make each cookie the same size and thickness. Space them evenly on the pan to ensure uniform baking. Cookies may
be flattened with the bottom of a small can or glass dipped in sugar. Cookies may also be flattened with a fork to make
a criss cross design on the top.

. If less than a full pan of cookies is to be baked, the cookies should be spaced evenly in the center of the pan to ensure
even baking.

. Avoid overbaking cookies. Always test for doneness. Overbaked cookies become dry and lose their flavor rapidly.
. Most cookies should be loosened from the pans and removed to other pans or racks to cool. Cookies will continue to
bake if left on the hot pans and will be difficult to remove when cool.

 

 H—G. DESSERTS (COOKIES) No. 3
DIRECTIONS FOR MAKE—UP OF ROLLED BAR COOKIES

1. Form dough strips for fruit bars on
floured board

3. Cut baked fruit bars

 

 BUTTERSCOTCH BROWNIES H. DESSERTS (COOKIES) No. 3(1)

 

 H. DESSERTS (COOKIES) No. 3(2)

 

BUTTERSCOTCH BROWNIES
YIELD: 100 Portions (2 Pans) I EACH PORTION: l Brownie

 

PAN SIZE: 18 by 26—inch Sheet Pan TEMPERATURE: 350°F. Oven

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Flour, wheat, 5 lb ..... 1% gal .. . Sift together flour, baking powder,
general purpose, and salt. Set aside for use in Step 3.
sifted

Baking powder . . . . 9 tbsp . . .

Salt .............. 1 tbsp . . .

 

Sugar, brown ..... 1 gal . Place brown sugar in mixer bowl;
Butter or margarine, 31/2 cups . add hot butter or margarine. Beat

melted, hot about 2 minutes at low speed until
smooth and well blended.

 

 

 

 

 

 

 

(OVER)

 

  

INGREDIENTS WEIGHTS MEASURES METHOD

 

Eggs, whole ...... 1 qt (20 . Add eggs and vanilla; beat at
eggs) medium speed 8 minutes. Scrape
Vanilla ........... 1A; cup . . . down bowl. Add dry ingredients to
mixture in mixer bowl; beat 2 minutes
at low speed or until well blended.
Scrape down bowl.

 

 

Nuts, unsalted, . . . . Fold nuts into batter.
chopped . Spread 3% qt (about 8 lb 4 oz) batter
into each greased and floured pan.

. Bake 30 to 40 minutes or until done.
Do not overbake.

. Cut 6 by 9 While still warm.

 

 

 

 

 

 

VARIATION

1. BUTTERSCOTCH BROWNIES (BUTTERSCOTCH BROWNIE MIX): Omit ingredients in Steps 1
through 3. Use 12 lb 8 oz or 21/2—No. 10 on Butterscotch Brownie Mix. Prepare according to
instructions on container. Follow Steps 4 through 7.

 

 H. DESSERTS (COOKIES) No. 4

CHEWY NUT BARS

 

YIELD: 100 Portions (2 Pans)

EACH PORTION: 2 Bars

 

PAN SIZE: 18 by 26—inch Sheet Pan

TEMPERATURE: 350°F. Oven

 

INGREDIENTS

WEIGHTS

~ MEASURES

METHOD

 

Flour, Wheat,
general purpose,
sifted

Baking powder . . . .

Salt ..............

llb 12 oz

1%qt

21/3 tbsp .
1% tbsp .

. Sift together flour, baking powder,

and salt into mixer bowl.

 

 

Nuts, unsalted,
chopped
Eggs, whole ......

Sugar, brown .....
Vanilla ...........

 

 

.31/2qt

11/2 qt (30

6998)
31/2 qt. . . .
2 tbsp . . .

 

 

. Add nuts, eggs, sugar, and vanilla to

dry ingredients; blend well at low
speed for 1 minute; then at medium
speed 3 to 4 minutes or until foamy.

. Spread about 6 lb 8 oz batter into

each well—greased sheet pan.

. Bake 30 minutes or until done.
. Cool; cut 6 by 18.

 

(OVER)

 

 

 VARIATION

l. CONGO BARS: In Step 1, use 3 lb (3 qt) flour, Wheat, general purpose, sifted. In Step 2, reduce
nuts to 8 oz (2 cups), and eggs to 2 lb (1 qt (20 eggs)); add 1 lb 8 oz (3 cups) salad oil; blend
together. Add 1 lb 8 oz (2—1 2 oz pg) chocolate, cooking, semisweet chips or chocolate flavored
baking chips, brown sugar, and vanilla. Stir into mixture. Follow Steps 3 through 5.

 

 SHORTBREAD COOKIES H. DESSERTS (COOKIES) No. 5

 

YIELD: 100 Portions (6 Pans) EACH PORTION: 2 Cookies

 

PAN SIZE: 18 by 26—inch Sheet Pan TEMPERATURE: 350°F. Oven

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Butter, softened . . . 4 lb ..... 2 qt ..... . Place butter in mixer bowl; beat at
medium speed until creamy.

 

Sugar, granulated . 2 lb 4 oz. 1% qt . Gradually add sugar; continue
beating until light and fluffy, about 5
minutes.

Flour, wheat, 5 lb 8 oz . 51/2 qt . . . . Add flour; mix until blended.
general purpose, . Divide dough into 10 pieces, about 1
sifted lb 2 oz each. Form into rolls; chill;
slice each roll into 20 pieces.

. Place in rows, 5 by 7, on ungreased
pans.

. Bake about 18 minutes or until
cookies are firm but not browned.

 

 

 

 

 

 

 

 

NOTE: Butter should be used for characteristic flavor.

 

 CRISP TOFFEE BARS H. DESSERTS (COOKIES) No. 6

 

YIELD: 100 Portions (2 Pans) EACH PORTION: 2 Bars

 

PAN SIZE: 18 by 26—inch Sheet Pan TEMPERATURE: 350°F. Oven

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Butter or margarine 2 lb 8 oz . 1% qt . . . . Place butter or margarine in mixer
Sugar, brown ..... 2 qt ..... bowl; cream at medium speed for 5
Vanilla ........... . . . minutes. Add brown sugar and
vanilla; continue to beat 5 minutes or
until light and fluffy.

 

Flour, wheat, . Add flour to mixture. Mix 1 minute at

general purpose, low speed or until thoroughly
sifted blended. Mixture will be stiff.

 

 

 

 

 

 

 

(OVER)

 

  

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Chocolate,
cooking,
semisweet chips

Nuts, unsalted,
chopped

 

 

llb8oz.

11b .....

 

1 qt (2—12

lqt .....

 

 

. Fold chips and nuts into mixture.
. Spread 5 1b 8 oz mixture into each

ungreased pan; press mixture evenly
into pan.

. Bake 25 minutes or until lightly

browned.

. Cut 6 by 18 while still warm. When

cool, remove from pans.

 

NOTE: In Step 3, 1 lb 8 oz (2—1.2 oz pg) chocolate flavored baking chips may be used for

chocolate, cooking, semisweet chips.

 

 

 FRUIT BARS

H. DESSERTS (COOKIES) No. 7

 

YIELD: 100 Portions (4 Pans)

EACH PORTION: 2 Bars

 

PAN SIZE: 18 by 26—inch Sheet Pan

TEMPERATURE: 375°F. Oven

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

 

Eggs, whole ......

Shortening .......
Molasses .........
Flour, wheat,
general purpose,
sifted
Sugar, granulated .
Salt ..............
Baking soda ......
Cinnamon, ground
Ginger, ground . . .
Raisins, washed,
drained

 

llb8oz.

llb80z.

21b 10 oz

 

3 cups (15
e995)
31/3 cups
2 cups. . .
1 gal .....

41/2 cups .
1% tbsp .
21/3 tbsp .
1%; cup . ..
2 tbsp ...
2 qt .....

 

 

. Place ingredients into mixer bowl in

order listed. Beat at low speed 1 to 2
minutes or until thoroughly blended.
Scrape down bowl once during
mixing.

. Divide dough into 12 pieces, about 1

lb each; form into strips about 2.4
inches long on lightly greased pans,
3 strips per pan. Press strips down
until each is about 2 inches wide. See

Recipe Card H—G—B.

. Bake 15 minutes or until done.
. Loosen baked strips from pans while

still warm; cut each strip into 16 bars.

 

(OVER)

 

 

 NOTE: In Step 4, strips may be iced with Vanilla Glaze (Recipe No. D—46).

VARIATION

l. GINGER FRUIT BARS (OATMEAL COOKIE MIX AND GINGERBREAD CAKE MIX): Omit
ingredients in Step 1. Combine 5 lb or ll/a—No. 10 cn Oatmeal Cookie Mix, 4 lb 12 oz or l—No.
10 on Gingerbread Cake Mix, 2 cups water, and 2 lb 10 oz (2 qt) washed, drained raisins. Mix
as directed in Step 1. Follow Steps 2 through 4.

 

 H. DESSERTS (COOKIES) No. 8
GINGERBREAD COOKIES

 

YIELD: 100 Portions (8 Pans) EACH PORTION: 2 Cookies

 

PAN SIZE: 18 by 26-inch Sheet Pan TEMPERATURE: 400°F. Oven

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Cake Mix, 5 lb l—No. 10 . Place Gingerbread Cake Mix,

Gingerbread cn Sugar Cookie Mix, contents of
Cookie Mix, Sugar . . . . . 1~No. 10 both soda pouches and shorten-
cn ing in mixer bowl. Mix at low
Shortening ........ . . 1/2 cup . . . speed 1 minute.

 

Water ............. 22/3 cups . . Add water gradually to mixture
while beating at low speed 1
minute until sides of bowl be-
come clean. Scrape down bowl;
mix at low speed 1 minute.

 

 

 

 

 

 

 

 

 H. DESSERTS (COOKIES) No. 8

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

3. Divide dough into 10 pieces

(about 1 lb 2 oz each). Form into
rolls about 20 inches long; slice
each roll into 20 pieces.

 

 

 

 

. Place in rows 4 by 6 on lightly

. Bake 17 minutes or until done.
. Loosen cookies from pan while

 

 

greased pans. Flatten cookies to
1/4 inch thickness. See Guide-
lines for Successful Cookie Bak-
ing, Recipe No. H—G—Z.

 

still warm.

 

NOTE: In Step 5, if convection oven is used, bake at 350°F. 9 minutes on low fan, open vent.

 

 OATMEAL COOKIES
(Oatmeal Cookie Mix)

H. DESSERTS (COOKIES) No. 9

 

YIELD: 100 Portions (6 Pans)

EACH PORTION: 2 Cookies

 

PAN SIZE: 18 by 26-inch Sheet Pan

TEMPERATURE: 375°E Oven

 

INGREDIENTS WEIGHTS

MEASURES

METHOD

 

 

Oatmeal Cookie Mix

2

 

 

2-

No. 10
cn
cups ...

 

 

. Place Oatmeal Cookie Mix and

. Drop about 1 level tbsp dough in

. Bake for 12 minutes or until

. Loosen cookies from pans while

contents of soda pouches in mixer
bowl. Mix to combine cookie mix
and soda; add water; mix at low
speed about 1 minute. Scrape
down bowl once, during mixing.

rows, 5 by 7, on lightly greased
pans.

lightly browned.

still warm.

 

 

(OVER)

 

 VARIATIONS

. OATMEAL APPLESAUCE COOKIES: In Step 1, omit water. Blend cookie mix and soda. Combine
11 oz (1/2 No. 21/2 cn or 2 cups) instant applesauce and 21/2 cups water, 11/3 tbsp ground cinnamon.
and 11/3 tbsp ground nutmeg; add to cookie mix; blend well. Follow Steps 2 through 4.

. OATMEAL CHOCOLATE CHIP COOKIES: In Step I, combine cookie mix and soda with 1 lb 8 oz
(2-12 oz pg) chocolate, cooking, semi—sweet chips or chocolate flavored baking chips; mix until
blended. Add water; mix. Follow Steps 2 through 4.

. OATMEAL DATE COOKIES: In Step I, combine 1 tbsp ground cinnamon, 12 oz (2% cups) chopped
dates, 12 oz (3 cups) chopped, unsalted nuts With cookie mix and soda; mix until blended. Add
water; mix. Follow Steps 2 through 4.

. OATMEAL RAISIN COOKIES: In Step I, combine cookie mix and soda with 1 lb 8 oz (41/2 cups)
raisins; mix until blended. Add water; mix. Follow Steps 2 through 4.

. SPICED OATMEAL NUT COOKIES: In Step I, combine cookie mix and soda with 1 lb (3 cups)
raisins, 7/3 oz (2% tbsp) ground cinnamon, ?/3 oz (2% tbsp) ground nutmeg, 1 tbsp ground cloves
and 8 oz (2 cups) chopped, unsalted nuts; mix until blended. Add water; mix. Follow Steps 2
through 4.

 

 H. DESSERTS (COOKIES) No. 10
CRISP CHOCOLATE COOKIES

 

YIELD: 100 Portions (6 Pans) EACH PORTION: 2 Cookies

 

PAN SIZE: 18 by 28-inch Sheet Pan TEMPERATURE: 350°E Oven

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Shortening ........ 3 lb ...... 1% qt . . . . . Place ingredients in mixer bowl
Eggs, whole, 1 lb 12 oz 31/2 cups in order listed. Mix at low speed i
slightly beaten (18 to 2 minutes or until thoroughly
eggs) blended. Scrape down bowl once
1/2 cup . . . during mixing.
Sugar, granulated .. 31/4 qt . Divide dough into 10 pieces,
12/3 tbsp . . about 1 lb 10 oz each. Form into
Baking powder ..... .... 22/3 tbsp .. rolls 2 inches thick. Wrap in
Cocoa ............. 1 qt ...... waxed paper and chill at least 3
Flour, wheat, 1% gal . . . hours.
general purpose, . Slice each roll into 20 pieces.
sifted Place in rows, 5 by 7, on
ungreased pans.

 

 

 

 

 

 

 

CH-l (OVER)

 

  

INGREDIENTS WEIGHTS MEASURES METHOD

 

. Bake about 10 minutes or until
done.

. Loosen cookies from pans while
still warm.

 

 

 

 

 

 

 

VARIATIONS

l. CHOCOLATE COOKIES (CHOCOLATE COOKIE MIX): Omit Steps 1 through 5. Place 10 lb
(Z—No. 10 cn) Chocolate Cookie Mix and contents of soda pouches in mixer bowl. Prepare
according to instructions on container.

. DOUBLE CHOCOLATE CHIP BARS (CHOCOLATE COOKIE MIX): Omit Steps 1 through 5. Place
10 lb (Z—No. 10 cn) Chocolate Cookie Mix, contents of soda pouches, and 41/2 cups water in mixer
bowl. Beat at medium speed 1 minute. Add 2 lb 4 oz (3—12 oz pg) chocolate chips or chocolate
flavored baking chips; mix on low speed. Spread 7 lb batter in each greased 18 by 26-inch sheet
pans (2 pans). Bake for 25 to 30 minutes. Cut 6 by 18 per pan while warm. Each Portion: 2 Bars.

. DOUBLE CHOCOLATE CHIP COOKIES (CHOCOLATE COOKIE MIX): Omit Steps 1 through 5.
Place 10 lb (Z—No. 10 cn) Chocolate Cookie Mix, contents of soda pouches, and 3 cups water in
mixer bowl. Mix at medium speed 1 minute. Add 2 lb 4 oz (3—12 oz pg) chocolate chips or
chocolate flavored baking chips; mix on low speed. Drop by rounded tablespoon (1 oz), in rows,
5 by 7, on greased pans. Bake at 375°E for 12 to 14 minutes. Loosen cookies from pans while still
warm.

 

 BANANA DROP COOKIES

H. DESSERTS (COOKIES) No. 11

 

YIELD: 100 Portions (8 Pans)

EACH PORTION: 2 Cookies

 

PAN SIZE: 18 by 26—inch Sheet Pan

TEMPERATURE: 400°F. Oven

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Bananas, fresh, ripe,
mashed
Eggs, whole ......

Shortening .......
Vanilla ...........
Flour, wheat,
general purpose,
sifted
Sugar, granulated .
Baking powder . . . .
Baking soda ......
Salt ..............

 

 

31b .....

llb4oz.

 

11/.)qt...

21/3 cups
(12

eggfi

. 31/3 cups

3 tbsp . ..
lgal .....

6% cups .

.%cup...

2% tsp ..
1% tbsp .

 

 

. Place ingredients in mixer bowl in

order listed. Mix at low speed 1 to 2
minutes or until thoroughly blended.
Scrape down bowl once during
mixing.

. Drop by tablespoons in rows, 4 by 6,

onto lightly greased pans.

. Bake about 12 minutes or until done.
. Loosen cookies from pan while still

warm.

 

NOTE: 5 lb bananas A.P. (15 bananas) will yield 3 lb mashed bananas.

 

 

 H. DESSERTS (COOKIES) No. 12

CHOCOLATE DROP COOKIES

 

YIELD: 100 Portions (8 Pans)

EACH PORTION: 2Cookies

 

PAN SIZE: 18 by 26—inch Sheet Pan

TEMPERATURE: 350°F. Oven

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Butter or margarine,
melted

Shortening ........

Eggs, whole, beaten

Sugar, brown ......

Milk, nonfat, dry . . .

Flour, wheat,
general purpose,
sifted

 

 

11b ......

llb8oz.

 

ZCups

31/2 cups .
2 cups (10
eggs)

1 qt ......
2% qt . . . .

.3/4cup

lgal

. Place ingredients in mixer bowl

 

 

in order listed. Mix at low speed 1
to 2 minutes or until ingredients
are thoroughly blended. Scrape
down bowl once during mixing.

 

 

 

  

INGREDIENTS WEIGHTS MEASURES METHOD

 

 

Baking soda ....... 2/3 oz ..... 11/3 tbsp . . . Drop about 1 tbsp (11/4 oz) dough

3/4 oz ..... 11/3 tbsp . . in rows, 4 by 6, on greased pans.

Cocoa ............. 1 lb ...... 1 qt ...... . Bake about 10 minutes or until

Vanilla 1/4 cup . . . done.

. Loosen cookies from pans while
still warm.

 

 

 

 

 

 

l.

 

VARIATION

CHOCOLATE DROP COOKIES (CHOCOLATE BROWNIE MIX): Omit Steps 1 through 3. Place
10 lb (Z—No. 10 on) Brownie Mix, chocolate, contents of soda pouches, and 3 cups water in mixer
bowl. Mix at medium speed 1 minute. Drop about I level tbsp (1 oz) in rows, 4 by 6, on greased
pans. Bake 10 to 12 minutes. Follow Step 4.

 H. DESSERTS (COOKIES) No. 13
SUGAR COOKIES

YIELD: 100 Portions (8 Pans) EACH PORTION: 2 Cookies

 

 

PAN SIZE: 18 by 26-inch Sheet Pan TEMPERATURE: 400°E Oven

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Eggs, whole ....... 1 lb ...... 2 cups (10 . Place ingredients in mixer bowl
eggs) in order listed. Beat at low speed
Shortening ........ 11b 8 oz . 31/3 cups . 1 to 2 minutes or until smooth.
11/4 cups . Scrape down bowl once during
Vanilla 3 tbsp . . . mixing.
Sugar, granulated .. 41b 8 oz . 21/2 qt .... . Divide dough into 10 pieces.
Flour, Wheat, 4 lb 12 oz 4% qt . . . . about 1 1b 4 oz each. Form into
general purpose, rolls; Slice each roll into 20
sifted pieces.
_ 12/3 tbsp . .
Baking powder ..... 63/4 tbsp . .
Milk, nonfat, dry . . . . . . . 1/4 cup . . .

 

 

 

 

 

 

 

CH-l

 

  

INGREDIENTS WEIGHTS MEASURES METHOD

 

Sugar, granulated .. 3A; cup . Dip each piece in sugar; place
sugared side up in rows, 4 by 8, on
greased pans.

. Flatten cookies to approximately
M; inch thickness.

. Bake 10 minutes or until lightly
browned.

. Loosen cookies from pans While
still warm.

 

 

 

 

 

 

 

NOTE: In Steps 3 and 4, cookies may be placed on greased pans, flattened, and sprinkled with
sugar

VARIATION

1. SUGAR COOKIES (SUGAR COOKIE MIX): Omit all ingredients. Use 10 lb or 2 No. 10 on Sugar

Cookie Mix. Prepare according to instructions on container.

 

 H. DESSERTS (COOKIES) No. 13(1)

SUGAR COOKIES

 

YIELD: 100 Portions (8 Pans) EACH PORTION: 2 Cookies

 

PAN SIZE: 18 by 26-inch Sheet Pan TEMPERATURE: 400°F. Oven

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

 

Eggs, whole ....... 1 lb . . . . 2 cups (10 . Place ingredients in mixer bowl
eggs) in order listed. Beat at low speed
Shortening ........ 1 lb 8 oz 31/3 cups . l to 2 minutes or until smooth.
Water ............. 11/4 cups . Scrape down bowl once during
Vanilla ............ 3 tbsp . . . mixing.
Sugar, granulated . 4 lb 8 oz 21/2 qt . Divide dough into 10 pieces,
Flour, Wheat, 4 lb 12 oz 43/4 qt about 1 lb 4 oz each. Form into
general purpose, rolls; slice each roll into 20
sifted pieces.
Salt ............... 1 oz . . . . 12/3 tbsp . ,
Baking powder . . . . 3 oz . . . . 63/4 tbsp .
Milk, nonfat, dry . . . 11/4 oz .. 1/4 cup .. .

 

 

 

 

 

 

 

 H. DESSERTS (COOKIES) No. 13(1)

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

 

Sugar, granulated .

 

Boz

 

3/4 cup

. Dip each piece in sugar; place

. Flatten cookies to about 1/4 inch

. Bake 10 to 12 minutes or until

. Loosen cookies from pans while

 

 

sugared side up in rows, 4 by 6,
on greased pans.

thickness.

lightly browned. DO NOT OVER
BAKE.

still warm.

 

 

NOTE: 1. In Steps 3 and 4, cookies may be placed on greased pans, flattened, and sprinkled
with sugar. See Guidelines for Successful Cookie Baking (Recipe No. H—G—Z).

2. In Step 5, if convection oven is used, bake at 350°F. 8 to 10 minutes or until lightly

browned on low fan, open vent.

(CONTINUED)

 

 H. DESSERTS (COOKIES) No. 13(2)
SUGAR COOKIES
VARIATIONS

l. SUGAR COOKIES (SUGAR COOKIE MIX): Omit all ingredients. Use 10 lb (2—No. 10 cn) Sugar
Cookie Mix. Prepare according to instructions on container. Bake at 375°F. 12 to 14 minutes
or until lightly browned or in 325°F. convection oven 8 to 10 minutes on low fan, open vent.

. SNICKERDOODLE COOKIES: Follow Steps 1 and 2. In Step 3, combine 7 oz (1 cup) granulated
sugar and 11/3 oz (1/3 cup) ground cinnamon. Dip each piece in sugar and cinnamon mixture;
place in rows, 4 by 6, on lightly greased pans. Follow Steps 4 through 6.

. SNICKERDOODLE COOKIES (SUGAR COOKIE MIX): Omit all ingredients. Use 10 1b (2—No. 10
en) Sugar Cookie Mix. Prepare according to instructions‘on container. Combine 7 oz (1 cup)
granulated sugar and 11/3 oz (1/3 cup) ground cinnamon. Dip each piece in sugar and cinna-
mon; place in rows, 4 by 6, on lightly greased pans. Bake according to Variation 1.

 

 H. DESSERTS (COOKIES) No. 14

COCONUT RAISIN DROP COOKIES

 

YIELD: lOO Portions (8 Pans)

EACH PORTION: 2 Cookies

 

PAN SIZE: 18 by 26—inch Sheet Pan

TEMPERATURE: 375°F. Oven

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

 

Eggs, whole, well
beaten
Shortening .......
Molasses .........
Water ............
Flour, wheat,
general purpose,
sifted
Sugar, granulated .
Milk, nonfat, dry . .
Baking powder . . . .
Baking soda ......

 

 

3/; cup (4
eggs
2% cups .
2% cups .
2 cups . . .

.21/2qt

2% cups .

.6tbsp

1% tbsp .
1% tbsp .

 

 

1. Place ingredients in mixer bowl in
order listed. Mix at low speed 2
minutes or until thoroughly blended.

 

 

(OVER)

 

  

INGREDIENTS WEIGHTS MEASURES METHOD

 

Coconut, prepared, 8 oz ..... 3 cups . . . 2. Drop about 1 oz of dough per cookie
sweetened, in rows, 4 by 6, on greased pans.
chopped 3. Bake 10 minutes or until done.

Raisins, washed, 1 1b .....
drained

Nuts, unsalted, 1 1b .....
chopped
(optional)

 

 

 

 

 

 

 

 

 CRISP DROP COOKIES H. DESSERTS (COOKIES) No. 15(1)

 

YIELD: 100 Portions (6 Pans) EACH PORTION: 2 Cookies

 

PAN SIZE: 18 by 26—inch Sheet Pan TEMPERATURE: 375°F. Oven

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Flour, wheat, 41b 8 oz. 1% gal .. . Sift together flour and sugar. Set
general purpose, aside for use in Step 4.
sifted
Sugar, granulated . 12 oz . . . . 1% cups .

 

Sugar, granulated . 6% cups. . Cream sugar, syrup, shortening, salt,

Syrup, blended . . . M1 cup . . . eggs, and vanilla at low speed 5
Shortening ....... 41/2 cups . minutes or until light and fluffy.

Salt .............. . . 2 tbsp . . .
Eggs, whole ...... 5% cup (3
e998)
Vanilla ........... 2 tbsp . . .

 

 

 

 

 

 

 

(OVER)

 

  

INGREDIENTS WEIGHTS MEASURES METHOD

 

Milk, nonfat, dry . . . . . 1/2 cup . . . . Beconstitute milk; add soda; then add
Water, warm ...... 2% cups . to creamed mixture. Blend thor-
Baking soda ...... 21/3 tbsp . oughly.

. Add dry ingredients to mixture; mix
only until ingredients are combined.
DO NOT OVERMIX.

. Drop by tablespoons, or through size
10 plain pastry tube, in rows 5 by 7,
onto lightly greased pans.

. Bake 14 to 16 minutes or until lightly
browned.

. Loosen cookies from pans while still
warm.

 

 

 

 

 

 

 

(CONTINUED)

 

 H. DESSERTS (COOKIES) No. 15(2)

CRISP DROP COOKIES
VARIATIONS

. BROWN SUGAR DROP COOKIES: In Step 1, add 1%; tbsp ground cinnamon, 2 tsp ground
cloves, and 2 tsp ground ginger. In Step 2, substitute 3 lb (2 qt) brown sugar for granulated
sugar. Follow Step 3. In Step 4, add 2 lb (11/2 qt) raisins, washed, drained. Follow Steps 5
through 7.
. COCONUT DROP COOKIES: Follow Steps 1 and 2. In Step 3, add 1 cup water. In Step 4, add
1 lb chopped, prepared, sweetened coconut and 11/3 tbsp lemon flavoring. Follow Steps 5
through 7. '
. LEMON DROP COOKIES: Follow Step 1. In Step 2, omit vanilla; add 2 tbsp lemon flavoring.
Follow Steps 5 through 7.

. RAISIN DROP COOKIES: Follow Steps 1 through 3. In Step 4, add 2 lb (11/2 qt) raisins, washed,
drained. Follow Steps 5 through 7.

 

 H. DESSERTS (COOKIES) No. 16
COCONUT CEREAL COOKIES

YIELD: 100 Portions (8 Pans) EACH PORTION: 2 Cookies
PAN SIZE: 18 by 26-inch Sheet Pan TEMPERATURE: 37 5°F. Oven

INGREDIENTS WEIGHTS MEASURES METHOD

 

 

 

 

Flour, wheat, 2 lb . . . 2 qt . . . . 1.Sift flour, salt, and soda together. Set
general purpose, aside for use in Step 3.
sifted
Salt ............. . . . 1 tbsp . .
Baking soda ..... 1 tbsp . .

 

Shortening ...... . . . 41/2 cups 2. Cream shortening and sugars in

Sugar, granulated . . . 41/2 cups mixer bowl at low speed 1 minute.

Sugar, brown, 33/4 cups Mix at medium speed 3 minutes or
packed until light and fluffy.

Eggs, whole ...... . . . 2 cups (10 3. Add eggs and vanilla to crea