INGREDIENTS:1 ½ lbs. granulated sugar
3 lbs. shortening
18 oz. whole eggs
2 oz. maple syrup
3 oz. apple cider
4 lbs. cake flour
2 lb. powdered sugar
1 oz. salt
1 oz. baking powder
4 cups white chocolate chips
1 ½ cups dried cranberries
2 ½ cups shredded coconut
2 ½ cups chopped almondsDIRECTIONS:1. Preheat oven to 350°F.
2. Cream together sugar and shortening.
3. To this mixture, add in the eggs, maple syrup and apple cider.
4. In a separate bowl, sift together cake flour, powdered sugar, salt and baking powder. Add to creamed mixture.
5. Stir in remaining ingredients (chocolate chips through almonds). Mix until just blended. Scoop onto parchment papered sheet pans with a #16 scoop.
6. Flatten with palm of hand, make paw print in each cookie with fingers.
7. Bake at 350°F for 12-14 minutes.SERVINGS:100 cookies (using #16 scoop)From:Submitted to FM from Chef David Phelps, Middlebury College, Middlebury, VTPHOTO CREDIT:Photo Credit: OTIS SPUNKMEYER
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