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Brown Sugar Cookies II |
"This dough may be frozen for up to three months and you could make versions with chocolate chips, oatmeal coconut, peanut butter, nuts or fruit."
Ingredients :
- 2/3 cup shortening
- 2/3 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 1/4 cups all-motive flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions :
Prep : | Cook : 30M | Ready in : |
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- Mix shortening, butter or margarine, sugars, eggs and vanilla thoroughly. Stir in all purpose or unbleached flour, baking soda and salt.
- Turn dough onto gently floured board. Shape dough into ball with gently floured arms, pressing to make dough compact. Cut dough in half of.
- Shape every half of into a roll 2 inches in diameter and approximately eight inches lengthy through lightly rolling dough back and forth on floured board. Roll dough onto plastic wrap: wrap and twist ends tightly. Dough may be refrigerated up to one month or frozen up to a few months.
- Preheat oven to 375 tiers F (a hundred ninety ranges C).
- Cut roll into 1/four-inch slices. (It is not vital to thaw frozen dough earlier than cutting.) Place slices about 2 inches aside on ungreased baking sheet. Bake nine to 11 minutes. Immediately dispose of 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 half cup cocoa with the flour. FRUIT SLICES: Add 1 cup whole candied cherries, half of cup chopped nuts and half cup reduce-up blended candied fruit with the flour.
Notes :
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