OREGON HAZELNUT SANDWICH COOKIE
Courtesy of: Hazelnut Marketing Board
503-678-6823 |
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| INGREDIENTS | POUNDS | OUNCES | BAKERS % | | water | -- | 14 oz. | 9.0 | | sugar (fine granulated) | 3 | -- | 30.0 | | vegetable shortening | 5 | -- | 50.0 | | salt | -- | 2 | 1.2 | | lecithin | -- | 1 | 0.6 | | monocalcium phosphate (12XX) | -- | 3/5 | 0.4 | | vanilla flavor | -- | 1-1/4 | 0.8 | | cookie flour | 10 | -- | 100.0 | | Oregon hazelnuts (roasted & diced) | 2 | 13 | 28.0 | | baking soda | -- | 1-1/4 | 0.8 | | TOTAL | 22 | 1 | 220.8 |
METHOD
1. Mix first seven ingredients 2 minutes at low speed (25 rpm). 2. Add flour, nuts and soda and mix 3 minutes at low speed. MAKE UP:
1. Final dough temperature should be approximately 90 degrees F. Allow a rest time of 15 minutes prior to further processing. 2. Process through rotary-die, and bake for 8-9 minutes at an average temperature of 420 degrees F. 3. Allow to cool thoroughly prior to application of filling. Yield: 350-375 (1-1/2 oz.) cookies. | 
