Sugar Cookies | "JIFFY" Foodservice

Made with "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
Almond Extract or Ground Nutmeg	1/2 tsp	1 tsp
Water	1/2 cup (4 oz)	1 cup (8 oz)
Optional: Coarse Sanding Sugar


INSTRUCTIONS
SUGAR COOKIES
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, almond extract, or nutmeg.
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	Cover and refrigerate dough for 2 hours.
8	Prepare as directed for cut-out or scooped cookies. Place onto a greased or paper-lined pan.
9	Bake according to the table below.
CUT-OUT COOKIES
1	Dust flour on countertop, roll out to desired thickness and cut with a 3-inch cutter or desired size.
2	Optional: Sprinkle tops of dough with sanding sugar.
SCOOPED COOKIES
1	Optional: Roll each dough ball in sanding sugar, place on pan, then flatten with glass.