Notes: Cookies will be soft in center.
For jumbo cookies, use No. 20 dipper.
1 pound shortening
18 ounces butter or margarine
2 large granulated sugar
5 ounces eggs (about 3 total)
4 teaspoons vanilla
30 ounces all-purpose flour
2 teaspoons cream of tartar
2 1/2 teaspoons baking soda
1/2 teaspoon salt
Yield: 8 dozen
1. Cream fats and sugar, starting on low speed, progressing to medium, then high speed for 5 minutes. Use flat beater.
2. Add eggs and vanilla to creamed mixture and mix thoroughly.
3. Combine dry ingredients. Add gradually to creamed mixture. Blend well.
4. Portion with No. 40 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets.
5. Bake at 375°F for 8-10 minutes.
Yield: 8 dozen
For jumbo cookies, use No. 20 dipper.
1 pound shortening
18 ounces butter or margarine
2 large granulated sugar
5 ounces eggs (about 3 total)
4 teaspoons vanilla
30 ounces all-purpose flour
2 teaspoons cream of tartar
2 1/2 teaspoons baking soda
1/2 teaspoon salt
Yield: 8 dozen
1. Cream fats and sugar, starting on low speed, progressing to medium, then high speed for 5 minutes. Use flat beater.
2. Add eggs and vanilla to creamed mixture and mix thoroughly.
3. Combine dry ingredients. Add gradually to creamed mixture. Blend well.
4. Portion with No. 40 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets.
5. Bake at 375°F for 8-10 minutes.
Yield: 8 dozen
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