French Butter Cookies
Ingredients Part I:
Approx. 6 Dozen |
Approx. 12 Dozen |
| Sugar |
1 Lb. |
8 Oz. |
3 Lb. |
|
| Salt |
|
½ Oz. |
|
1 Oz. |
| *Butter |
1 Lbs. |
|
2 Lb. |
|
| Shortening |
1 Lbs. |
|
2 Lb. |
|
| Vanilla |
|
½ Oz. |
|
1 Oz. |
| Lemon Zest |
|
½ Tbsp |
|
1 Tbsp |
Ingredients Part II:
| *Whole Eggs |
|
10 Oz. |
1 Lb. |
4 Oz. |
Ingredients Part III:
| Bread Flour |
1 Lb. |
12 Oz. |
3 Lbs. |
8 Oz. |
| Cake Flour |
1 Lb. |
|
2 Lbs. |
|
Method:
*Butter And Eggs Need To Be At Room Temperature Before Mixing.
- Sift Bread And Cake Flours Together 3 Times And Set Aside.
- Place Part 1 Ingredients In A 20 Quart Mixing Kettle. In 2nd Speed And
Using A Paddle, Cream The Ingredients Until Light, (Approximately 5 Minutes).
- Slowly Add The Eggs, Stopping The Machine And Scraping Down The Sides Of
The Bowl Each Time.
- Add The Sifted Flour And Mix Slowly In 1st Speed Until Just Blended.
- Have Ready A Large Pastry Bag With A Large Star Tube, Small Pastry Bag
With Small Straight Tube, And Some Fruit Preserve Or Maraschino Cherries.
Call Instructor Over For A Demonstration Of Different Shapes Possible.
- Bake At 375 0f Until Bottom Edge Of Cookies Are Slightly Brown.
Source: Chef Ronald Ng, CCSF
|
