Brown Sugar Cookies II Recipe

Ingredients
<br>- ⅔ cup shortening
<br>- ⅔ cup butter, softened
<br>- 1 cup white sugar
<br>- 1 cup packed brown sugar
<br>- 2  eggs
<br>- 2 teaspoons vanilla extract
<br>- 3 ¼ cups all-purpose flour
<br>- 1 teaspoon baking soda
<br>- 1 teaspoon salt
<br><p></p>Directions
<br>step 1: Mix shortening, butter or margarine, sugars, eggs and vanilla thoroughly.  Stir in all purpose or unbleached flour, baking soda and salt.
<br>step 2: Turn dough onto lightly floured board.  Shape dough into ball with lightly floured hands, pressing to make dough compact.  Cut dough in half.
<br>step 3: 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.
<br>step 4: Preheat oven to 375 degrees F (190 degrees C).
<br>step 5: 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.
<br>step 6: 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.
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Ingredients
- ⅔ cup shortening
- ⅔ cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt

Directions
step 1: Mix shortening, butter or margarine, sugars, eggs and vanilla thoroughly. Stir in all purpose or unbleached flour, baking soda and salt.
step 2: Turn dough onto lightly floured board. Shape dough into ball with lightly floured hands, pressing to make dough compact. Cut dough in half.
step 3: 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.
step 4: Preheat oven to 375 degrees F (190 degrees C).
step 5: 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.
step 6: 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.

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