Publix's Chinese Almond Cookies (jigunda quantity!)

As I said, I wrangled this from Publix's bakery for a friend, resulting in a recipe with bulk-size quantities. The dough needs to be refrigerated, so the 588 pounds of extra batter should freeze well. Source: Epicurious

3 lb sugar
3 1/2 lb shortening
1 lb whole eggs
1/4 oz almond extract
1/4 oz vanilla extract
5 lb cake flour
1/2 oz salt
2 oz baking soda
5 oz fudge icing (aka "fudge base" in Publix
lingo)

Cream sugar and shortening together. Beat eggs lightly and blend in. Add extracts.

Sift dry ingredients and fold into batter. Wrap dough in cling-wrap and refrigerate for one hour.

Preheat oven to 350 degrees F.

Form dough into 2 inch balls and place them 4-inches apart on ungreased cookie sheets. Flatten each cookie to about 3/8 inch thick.

Bake 20-25 minutes or until golden brown. Remove to wire rack to cool.

Add a dollop of fudge icing to each cookie.

Good luck. Hope this brings you somewhere near your memories.