Recipe for Crisp Chocolate Cookies 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
1/2 cup WATER
18 x EGGS SHELL
5 lb FLOUR GEN PURPOSE 10LB
6 lb SUGAR, GRANULATED 10 LB
3 lb SHORTENING, 3LB
3 tbl BAKING POWDER
1 oz SALT TABLE 5LB
Instructions:
Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. PLACE INGREDIENTS IN MIXER BOWL IN ORDER LISTED. MIX AT LOW SPEED 1 TO 2 MINUTES OR UNTIL THOROUGHLY BLENDED. SCRAPE DOWN BOWL ONCE DURING MIXING.

2. DIVIDE DOUGH INTO 10 PIECES, AND 1 LB 10 OZ EACH. FORM INTO ROLLS 2 INCHES THICK. WRAP WAXED PAPER AND CHILL AT LEAST 3 HOURS.

3. SLICE EACH ROLL INTO 20 PIECES. PLACE IN ROWS, 5 BY 7, ON UNGREASED PANS.

4. BAKE ABOUT 10 MINUTES OR UNTIL DONE.

5. LOOSEN COOKIES FROM PANS WHILE STILL WARM.

SERVING SIZE: 2 COOKIES

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