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FERNA SUGAR COOKIES
| Ingredients |
Quantity |
| FERNA BUTTINA BUTTER SUBSTITUTE |
1/4 cup 45.00 grams |
| Sugar |
3/4 cup 150.00 grams |
| Vegetable oil |
1/4 cup 48.25 grams |
| Evaporated milk |
1 tbsp. 12.00 grams |
| FERNA PRIMERA VANILLA CONCENTRATE |
2 tsps. 7.20 grams |
| Egg |
1 piece 50.00 grams (approx) |
| FERNA ORANGE POWDER COLOR |
1/16 tsp. 0.16 grams |
| All-purpose flour |
1 1/2 cups 165.00 grams |
| FERNA BAKING POWDER |
1 1/2 tsps. 4.11 grams |
| FERNA IODIZED SALT |
1/4 tsp. 1.25 grams |
| Sugar |
1 tbsp. 12.50 grams |
Other FERNA POWDER COLOR Options:
FERNA VIOLET UBE POWDER COLOR 1/16 tsp.
FERNA ROSE PINK POWDER COLOR 1/16 tsp.
PROCEDURE
1. In a large bowl, combine FERNA ORANGE POWDER
COLOR dissolved in milk, FERNA BUTTINA BUTTER
SUBSTITUTE, 3/4 cup sugar, oil, FERNA PRIMERA
VANILLA CONCENTRATE and egg. Beat until light
and fluffy.
2. Sift flour, FERNA BAKING POWDER and FERNA
IODIZED SALT three times and add to the creamed
mixture. Blend well.
3. Spread evenly in 9x13x1-inch baking pan;
sprinkle with 1 tbsp. sugar.
4. Bake at 3750F for 15-20 minutes or until
light golden brown. Cool 5 minutes. Cut into
36 cookies.
Yield: 36 pcs. (1.5 x 2.16 inches)
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