Made with "JIFFY" Cookie Base Mix.
This Recipe Uses:
"JIFFY" Cookie Base Mix
Available in 6/5 lb and 50 lb bags.
Complete – add water only
| INGREDIENTS | 2½ LB BATCH | 5 LB BATCH |
| "JIFFY" Cookie Base Mix | 2½ lb | 5 lb |
| Butter, softened | 8 Tbsp (4 oz) | 1 cup (8 oz) |
| Sugar | 1/4 cup (1¾ oz) | 1/2 cup (3½ oz) |
| Eggs | 2 | 4 |
| All-Purpose Flour | 1 cup (4¼ oz) | 2 cups (8½ oz) |
| Cream of Tartar | 1 tsp | 2 tsp |
| Vanilla Extract | 1/2 tsp | 1 tsp |
| Water | 1/2 cup (4 oz) | 1 cup (8 oz) |
| Strawberry Jam | 3/4 cup + 2 Tbsp (10 oz) | 1¾ cups (11/4 lb) |
| GLAZE | ||
| Powdered Sugar | 4 cups (1 lb) | 8 cups (2 lbs) |
| Milk | 1/2 cup (4 oz) | 1 cup (8 oz) |
| Rainbow Sprinkles, crushed | As needed | As needed |
| INSTRUCTIONS | |
| 1 | Use a mixer with paddle attachment. |
| 2 | Add butter and sugar into mixing bowl. Cream on low speed* for 30 seconds. Add in eggs until blended. |
| 3 | In separate bowl, combine Cookie Base Mix, flour, cream of tartar, and vanilla extract. |
| 4 | On low speed*, add the dry mix to the creamed mixture, alternating with water until incorporated. |
| 5 | Stop mixer. Scrape bowl and paddle. |
| 6 | Blend on low speed* for 1 more minute. |
| 7 | Scale onto a greased or paper-lined pan. |
| 8 | Using your thumb, press an indentation in the center of each dough ball. |
| 9 | Fill indentation with strawberry jam, about 1/2 Tbsp (0.25 oz) jam per cookie. |
| 10 | Bake according to the table below. |
| GLAZE | |
| 1 | Use a mixer with paddle attachment. |
| 2 | Add butter and sugar into mixing bowl. Cream on low speed* for 30 seconds. Add in eggs until blended. |
| SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| #30 scoop (1.4 oz) | 325°F 9 - 13 minutes | 375°F 11 - 15 minutes | 80 |
Baking time may vary depending on the oven and oven load
* Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer.
