Brown Sugar Cookies Ii

Ingredients

• Servings: 5
• 2/3 cup shortening
• 2/3 cup butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

Recipe

• mix shortening, butter or margarine, sugars, eggs and vanilla thoroughly. stir in all purpose or unbleached flour, baking soda and salt.
• turn dough onto lightly floured board. shape dough into ball with lightly floured hands, pressing to make dough compact. cut dough in half.
• shape each half into a roll 2 inches in diameter and about 8 inches long by gently rolling dough back and forth on floured board. roll dough onto plastic wrap: wrap and twist ends tightly. dough can be refrigerated up to 1 month or frozen up to 3 months.
• preheat oven to 375 degrees f (190 degrees c).
• cut roll into 1/4-inch slices. (it is not necessary to thaw frozen dough before slicing.) place slices about 2 inches apart on ungreased baking sheet. bake 9 to 11 minutes. immediately remove cookies from baking sheet onto wire rack.
• chocolate chip: add 1 cup mini semisweet chocolate chips and 1 cup chopped nuts with the flour. oatmeal-coconut: reduce flour to 2 3/4 cups. add 1 cup flaked coconut and 1 cup quick-cooking oats with the flour. peanut butter: add 1 cup creamy or chunky peanut butter with the shortening. chocolate-nut: add 1 cup chopped nuts and 1/2 cup cocoa with the flour. fruit slices: add 1 cup whole candied cherries, 1/2 cup chopped nuts and 1/2 cup cut-up mixed candied fruit with the flour.