Ingredients
16 c. flour (4 lb.)
2 c. shortening (1 lb.)
2 Tbsp. baking powder
1 tsp. salt
6 large eggs
2 c. milk
3 c. sugar
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
Science-driven American baking — cookies, pies, cakes with precision
American desserts deconstructed — Oreos, Pop-Tarts, Thin Mints from scratch
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Sift flour, baking powder and salt into a large mixing pan. Resift. Cut shortening into flour and work into the mixture by hand until evenly mixed. Beat eggs and milk for 2 minutes. Gradually add sugar and beat for 5 minutes. Add liquid to dry ingredients. Work in until dough is even and firm. Do not knead. Cut dough into small pieces and form a ball about 1 1/2-inch in diameter. Roll by hand until it reaches 6-inches long. Shape into a backwards "S". Keep moist towel on remaining dough. Place cookies on ungreased cookie sheets. Bake on lower shelf of oven to brown bottom. Shift pan to upper shelf to brown top. Approximately 10 minutes per shelf. Cool on racks. Oven 400°. Yields about 6 dozen.