Brown Sugar Cookies Ii
Serves: 3
Clair Leannon
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
44
Sourness
38
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
2 cup
Shortening2 cup
Butter (softened)1 cup
White Sugar1 cup
Brown Sugar (packed)2
Eggs2 tsps
Vanilla Extract3.25 cups
All-Purpose Flour1 tsp
Baking Soda1 tsp
SaltDirections:
1
Mix shortening, butter or margarine, sugars, eggs and vanilla thoroughly
2
Stir in all purpose or unbleached flour, baking soda and salt
3
Turn dough onto lightly floured board
4
Shape dough into ball with lightly floured hands, pressing to make dough compact
5
Cut dough in half
6
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
7
Roll dough onto plastic wrap: wrap and twist ends tightly
8
Dough can be refrigerated up to 1 month or frozen up to 3 months
9
Preheat oven to 375 degrees F (190 degrees C)
10
Cut roll into 1/4-inch slices
11
(It is not necessary to thaw frozen dough before slicing
12
) Place slices about 2 inches apart on ungreased baking sheet
13
Bake 9 to 11 minutes
14
Immediately remove cookies from baking sheet onto wire rack
15
CHOCOLATE CHIP: Add 1 cup mini semisweet chocolate chips and 1 cup chopped nuts with the flour
16
OATMEAL-COCONUT: Reduce flour to 2 3/4 cups
17
Add 1 cup flaked coconut and 1 cup quick-cooking oats with the flour
18
PEANUT BUTTER: Add 1 cup creamy or chunky peanut butter with the shortening
19
CHOCOLATE-NUT: Add 1 cup chopped nuts and 1/2 cup cocoa with the flour
20
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