Recipe: USDA School Cafeteria Sugar Cookies with Sprinkle Topping from 1988 (makes 50)

USDA SCHOOL CAFETERIA SUGAR COOKIES
Makes 50 Sugar Cookies on 6 half-sheet pans (13x18x1-inch).

1 1/2 cups (12 oz) margarine or butter
3 cups (1 lb 8 oz) sugar
4 fresh large eggs
1 tbsp vanilla
1/4 cup plus 2 tbsp lowfat 1% milk
6 2/3 cups (1 lb 13 oz) enriched all-purpose flour
1 tbsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt
1 tsp ground nutmeg (optional)
1 tsp ground cinnamon

FOR THE SPRINKLE TOPPING:
1/2 cup (4 oz) sugar
2 tsp ground cinnamon (optional)

1. Cream margarine or butter and sugar in a mixer with paddle attachment for 10 minutes on medium speed.

2. Add eggs, vanilla, and milk. Mix on medium speed for 1 minute until smooth. Scrape down
sides of bowl. Mix for 30 seconds on medium speed.

3. In a separate bowl, combine flour, baking powder, baking soda, salt, nutmeg (optional), and cinnamon. Gradually add dry ingredients to the creamed mixture. Mix for 1 minute on low speed, until blended.

4. Lightly coat each half-sheet pan (13x18x1-inch) with pan release spray or line with parchment paper. Portion with a No. 30 scoop (2 Tbsp) in rows 3 across and 3 down.
For 50 servings use 6 pans (1 pan will have only 5 cookies).

5. Combine sugar and cinnamon (optional) in a shaker and sprinkle over the cookies.

6. Bake until light brown:
Conventional oven: 375 degrees F for 12 minutes
Convection oven: 350 degrees F for 16 minutes

Source: USDA Recipes for Schools, from the "1988 Quantity Recipes for School Food Service".