Walnut Shortbread Cookies
Approx Yield: 4 3/4 Lbs. & 14 1/4 Lbs.
Ingredients:
| |
4-3/4 Pounds |
14-1/4 Pounds |
| Butter |
12 Oz. |
|
2 ½ Lb. |
|
| Brown Sugar |
1 Lb. |
|
3 Lb. |
|
| Eggs |
1 Ea. |
|
3 Ea. |
|
| Vanilla |
1 Oz. |
|
3 Oz. |
|
| Walnuts |
1 Lb. |
|
3 Lb. |
|
| Flour |
1 Lb. |
12oz. |
5 Lb. |
4oz. |
Method:
- Bring Butter And Eggs To Room Temperature.
- Chop Walnuts.
- Cream Brown Sugar And Butter Together Until Just Creamed, Add Egg, Vanilla,
Walnuts And Blend Slightly.
- Add Flour Until Just Worked In.
- *Roll Into Logs, Or Press Into A 2" Hotel Pan And Chill.
- Cut Into 1/4 Inch Slices And Bake On Parchment Paper @ 350 of Until Golden.
*Can Also Portion Out Using A #24 Scoop On To Parchment Paper,
Then Flatten Cookies.
Source: Chef Ronald Ng, CCSF
|
