Title: Lemon Drop Cookies
Categories:
Yield: 100 Servings

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

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 Glen's MM Recipe Archive, http://www.erols.com/hosey.