Sugar Cookies
Ingredients:
|
5 Dozen |
10 Dozen |
| Sugar |
1 Lb. |
8 Oz. |
3 Lbs. |
|
| Mace |
|
Pinch |
|
2 Pinches |
| Baking Powder |
|
1 Oz. |
|
2 1/4 Oz. |
| Salt |
|
½ Oz. |
|
1 1/4 Oz. |
| Cake Flour |
2 Lbs. |
1 Oz. |
4 Lbs. |
2 Oz. |
| *Butter |
|
6 Oz. |
|
12 Oz. |
| Shortening |
|
12 Oz. |
1 Lb. |
8 Oz. |
| *Whole Eggs |
|
6 Oz. |
|
12 Oz. |
| Vanilla |
|
½ Oz. |
|
1 Oz. |
| Milk |
|
6 Oz. |
|
12 Oz. |
Method:
* Butter And Eggs Must Be At Room Temperature
Before Mixing.
Use 12 Qt. Kettle For 5 Dozen Cookies And 20 Qt. Kettle For
10 Dozen Recipe.
- Place All Ingredients In Appropriate Mixing Kettle. Using A Paddle Attachment,
Mix In 1st Speed Until Blended.
- Stop Machine And Scrape Down Bowl Thoroughly. Mix In 2nd Speed To A Smooth
Dough. Dough Should Be Fairly Soft. If Too Firm Add A Little More Milk.
- Portion Out On Sheet Pans Lined With Parchment Using A #40 Scoop.
- Flatten With Hand Or A Scale Weight Wrapped In Plastic Wrap.
- Lift Paper With Cookies And Turn Over Into A Pan Of Coarse Granulated Sugar.
Press Cookies Into The Sugar. Return To Sheet Pan Right Side Up.
- Bake At 3700f Until Cookie Develops A Golden Edge Only. About 10-12 Minutes.
Source: Chef Ronald Ng, CCSF
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