BROWN SUGAR COOKIES

By rmille6277

Maxine Hayes Riggs

Ingredients

• 2/3 cup shortening
• 2/3 cup margarine or butter
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 3 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

Preparation

Step 1

Mix shortening, butter, sugars, eggs and vanilla thoroughly. Stir in remaining ingredients. Turn dough onto lightly floured board. Shape into ball with lightly floured hands, pressing to make dough compact. Cut dough in half. Shape each half into 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 one month or frozen up to three months.
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Heat oven to 375deg F. Cut dough into 1/4-inch slices. (It is not necessary to thaw 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.
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CHOCOLATE CHIP: Add 1 cup chocolate chips and 1 cup chopped nuts with the flour.
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OATMEAL-COCONUT: Reduce flour to 2 3/4 cups. Add 1 cup flaked coconut and 1 cup quick cooking oats with the flour.
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PEANUT BUTTER: Add 1 cup creamy or chunky peanut butter with the shortening.
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CHOCOLATE-NUT: Add 1 cup chopped nuts and 1/2 cup cocoa with the flour.