Title: Almond Cookies
Categories:
Yield: 100 Servings

1 3/4 lb BUTTER PRINT SURE
18 EGGS SHELL
5 lb FLOUR GEN PURPOSE 10LB
3 1/8 qt SUGAR; GRANULATED 10 LB
1 lb SUGAR; POWDER 2 LB
1 3/4 lb SHORTENING; 3LB
2 tb FLAVORING MAPLE
1 tb BAKING SODA
1 oz SALT TABLE 5LB

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN

1. PLACE INGRDIENTS 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 10 PIECES, ABOUT 1 LB 4 OZ EACH. ROLL IN POWDERED
SUGAR FORMING ROLLS 2 INCHES THICK.

3. SLICE EACH ROLL INTO 20 PIECES. DIP TOP OF EACH PIECE IN POWDERED
SUGAR; PLACE IN ROWS, 4 BY 6 ON GREASED PANS. DO NOT FLATTEN COOKIES.

4. BAKE 12 TO 14 MINUTES, OR UNTIL DONE.

5. LOOSEN COOKIES FROM PANS WHILE STILL WARM.

NOTE: A PASTRY TUBE MAY BE USED TO DROP COOKIES ONTO SHEET PAN.

Recipe Number: H02101

SERVING SIZE: 2 COOKIES

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.