Recipe for Chocolate Drop Cookies 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
1 qt WATER
10 x EGGS SHELL
3/4 cup MILK, DRY NON-FAT L HEAT
4 lb FLOUR GEN PURPOSE 10LB
4 lb SUGAR, BROWN, 2 LB
1/2 lb SHORTENING, 3LB
4 tsp BAKING SODA
1/4 cup IMITATION VANILLA
4 tsp SALT TABLE 5LB
Instructions:
Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN

1. PLACE INGREDIENTS IN MIXER BOWL IN ORDER LISTED. BEAT AT LOW SPEED 1 TO 2 MINUTES OR UNTIL INGREDIENTS ARE THOROUGHLY BLENDED.

SCRAPE DOWN BOWL ONCE DURING MIXING.

2. DROP ABOUT 2 TBSP (1 1/4 OZ) DOUGH IN ROWS, 4 BY 6, ON GREASED PANS.

3. BAKE ABOUT 10 MINUTES OR UNTIL DONE.

4. LOOSEN COOKIES FROM PANS WHILE STILL WARM.

NOTE: IN STEP 3, IF
CONVECTION OVEN IS USED, BAKE AT 325 F. 12 MINUTES OR UNTILL DONE ON LOW FAN, OPEN VENT.

SERVING SIZE: 2 COOKIES

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