1 pound margarine
24 ounces granulated sugar
7 ounces eggs (about 4 total)
22 ounces all-purpose flour
4 teaspoons cream of tartar
2 teaspoons baking soda
1/2 teaspoon salt
8 ounces granulated sugar
5 tablespoons cinnamon
Yield: 8 dozen
1. Cream margarine and sugar on medium speed for 5 minutes, using flat beater.
2. Add eggs to creamed mixture. Mix thoroughly.
3. Mix dry ingredients. Add to creamed mixture. Mix on low speed until well-blended.
4. Combine sugar and cinnamon. Portion dough with No. 40 dipper. Roll in sugar-cinnamon mixture.
5. Place 3x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets.
6. Bake at 375°F for 8-10 minutes or until lightly browned but still soft. These cookies puff up at first, then flatten out with crinkled tops.
Yield: 8 dozen
24 ounces granulated sugar
7 ounces eggs (about 4 total)
22 ounces all-purpose flour
4 teaspoons cream of tartar
2 teaspoons baking soda
1/2 teaspoon salt
8 ounces granulated sugar
5 tablespoons cinnamon
Yield: 8 dozen
1. Cream margarine and sugar on medium speed for 5 minutes, using flat beater.
2. Add eggs to creamed mixture. Mix thoroughly.
3. Mix dry ingredients. Add to creamed mixture. Mix on low speed until well-blended.
4. Combine sugar and cinnamon. Portion dough with No. 40 dipper. Roll in sugar-cinnamon mixture.
5. Place 3x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets.
6. Bake at 375°F for 8-10 minutes or until lightly browned but still soft. These cookies puff up at first, then flatten out with crinkled tops.
Yield: 8 dozen
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