Makes 13 lbs 2 oz dough (210 ounces)yield - 84 large cookies
Course Volume Cookie Recipe
Keyword Volume Recipes
Servings 7dozen
Ingredients
1.25kgbutter40 oz
1.55kggranulated sugar50 oz
25gramssalt1 ⅓ tablespoon
300geggs10 oz, 5 large egg
300gmilk10 oz
40gvanilla extract1.25 ounce, 2 ½ tablespoons
3.12kgpastry flour6 lb, 4 oz
90gbaking powder3.17 oz, approximately ⅓ cup
sprinkles, various colorsoptional
Instructions
Sift together flour, salt, and baking powder.
Place the butter or shortening in the bowl of a stand mixer. With the paddle attachment, beat the fat slowly, until it is smooth and creamy.
Add the sugar; Cream the mixture at moderate speed, scraping down the bowl as needed, until the mixture is smooth and light in color, about 5 - 10 minutes
Combine eggs and vanilla in a separate bowl. Add the egg mixture to the batter and sugar mixture in three additions, beating until the egg mixture is absorbed each time, then scraping down the sides of the bowl before incorporating the next addition.
After the eggs are beaten in, scrape down the sides of the bowl, and continue to mix until light and fluffy, about 5 minutes.
On low speed, add the 1/3 sifted dry ingredients, scraping down the sides of the bowl as needed until well incorporated.
Add milk, mix until blended in. Scrape the sides of the bowl.
Add the remaining flour in two additions, scraping the sides of the bowl after each addition.
Chill for 2 hours before rolling. Roll to 1/4 inch, using as little flour as possible. Cut out shapes as close together as possible; scraps can be re-rolled but will be tougher than original. Alternately, portion into balls and stamp.
Preheat convection oven to 350*F.
Garnish unbaked cookies with sprinkles, nonpareils, or jimmies
Bake until just barely gold around the edges, about 8-10 minutes.
Cool cookies on the pan until firm enough to move to drying rack; cool completely