Recipe - Brown Sugar Drop Cookies

2 Three fourths cup WATER; WARM
3 EGGS SHELL
4 ounce MILK; DRY NONFAT L HEAT
2 pound RAISINS #10
4 One half pound FLOUR GEN PURPOSE 10LB
One fourth cup SYRUP; IMIT MAPLE, #10
12 ounce SUGAR; GRANULATED 10 LB
3 pound SUGAR; BROWN, 2 LB
2 pound SHORTENING; 3LB
1 1/3 tablespoon CINNAMON GROUND 1 LB CN
2 teaspoon CLOVES GROUND
2 1/3 tablespoon BAKING SODA
2 teaspoon GINGER GROUND
2 tablespoon IMITATION VANILLA
2 tablespoon SALT TABLE 5LB

PAN: 18 BY 26INCH SHEET PAN TEMPERATURE: 375 F. OVEN

1. SIFT TOGETHER FLOUR, AND SUGAR, CINNAMON, CLOVES AND GINGER, SET ASIDE
FOR USE IN STEP 4.

2. CREAM SUGAR, SYRUP, SHORTENING, SALT, EGGS, AND VANILLA AT LOW
SPEED 5 MINUTES OR UNTIL LIGHT AND 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. ADD RAISINS.

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: H01501

SERVING SIZE: 2 COOKIES

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