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  • Approximate Yield: 76 – 3 oz. cookies
  • Brownies, Cookies & Bars Hispanic
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BakeMark Products Used

Springwell hi gluten flour (#73275 1/50 lb)
BakeSense palm all purpose shortening (#17220 1/50 lb)
BakeSense baking powder (#17211 1/10 lb)

Alternate Products Used

BakeSense ie all purpose shortening (#17217 1/50 lb)


Mix 1 LB 8 oz. BakeSense All Purpose Palm Shortening and 3 LB brown sugar for 3 minutes on medium speed.

Add 1 LB 8 oz molasses and 1 LB 2 oz. water and mix until smooth.

Add 7 lbs. of Springwell Hi Gluten Flour, 4 oz. BakeSense Baking Powder and the Holiday Spice Blend (see above). Mix on high speed until all ingredients are well blended together.


Roll the dough 3/8” thick. Use a pig (marranito) cookie cutter to cut the cookies. Place them on paper lined baking pans. Use a brush to wash them with whole eggs.


Bake at 350°F for 12-15 minutes.

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