Sugar cookies

1. Weigh shortening and sweetener into mixer bowl.
2. In a separate bowl, weigh flour, nonfat dry milk, baking soda, baking powder, and salt, and combine thoroughly; add to bowl with shortening and sweetener.
3. Weigh out water in a separate container. Using paddle attachment, mix on low speed and add water gradually as it mixes.
4. After water is added, mix on speed 1 for 30 seconds, then mix on speed 2 for 1 minute and 30 seconds.
5. Scrape down bowl and paddle, then mix on speed 2 for 2 minutes.
6. Note dough characteristics - dryness, crumbliness, cohesion, etc.
7. Roll out dough on floured surface to approximately 7mm thickness.
8. Cut out cookies; measure and record weight and heigh of 4 cookies.
9. Place these 4 cookies in center of pan with other cookies surrounding them with room to spread.
10. Bake for 9-10 minutes at 190°C in convection oven.
11. Allow to cool for 30 minutes.
12. Measure weight, height, and diameter of the 4 cookies and use data to determine yield loss, rise, and spread of cookies during baking.
13. Evaluate characteristics of cookies such as color, tenderness/hardness, etc. and compare to other variables.

Formulation hints and help

This is based on the AIB sugar cookie model system.