Title: Peanut Butter Cookies
Categories:
Yield: 100 Servings

12 EGGS SHELL
3 lb FLOUR GEN PURPOSE 10LB
2 lb SUGAR; GRANULATED 10 LB
1 1/2 lb SUGAR; BROWN, 2 LB
2 1/2 lb PEANUT BUTTER #2 1/2
1 3/4 lb SHORTENING; 3LB
3 tb BAKING SODA
1 tb IMITATION VANILLA
2 ts SALT TABLE 5LB

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. PLACE INGREDIENTS IN MIXER BOWL IN ORDER LISTED. MIX 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. FORM INTO ROLLS SLICE
EACH ROLL INTO 20 PIECES.

3. PALCE IN ROWS, 4 BY 6, ON UNGREASED PANS; USING A FORK, FLATTEN TO 1/4-
INCH THICKNESS, FORMING A CRISSCROSS PATTERN.

4. BAKE 10 MINTUES OR UNTIL LIGHTLY BROWNED.

5. LOOSEN COOKIES FROM PANS WHILE STILL WARM.
Recipe Number: H02400

SERVING SIZE: 2 COOKIES

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