Variety Pack Cookies
Source of Recipe
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List of Ingredients
4 1/3 c. sifted flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 c. vegetable shortening
1/2 c. butter or margarine softened
1 c. granulated sugar
1 c. firmly packed light brown sugar
2 eggs
1 tsp. vanilla
Recipe
Beat shortening, butter and sugars until well mixed; beat
in eggs and vanilla. Stir together flour, baking soda and
salt. Add flour mixture to egg mixute and stir to combine
until soft dough forms. Divide dough into 6 equal portions;
shape into rolls about 1 1/2 inches in diameter, wrap each
in plastic wrap or foil and freeze. Or, if you prefer,
flavor the different portions as directed below. To bake,
slice solidly frozen rolls about 1/4-inch thick; arrange
cookies 2-inches apart on ungreased cookies sheets and bake
in 350 degrees oven for 10 minutes, until lightly browned.
Transfer at once to wire rack to cool. Variations Coconut
Cookies: Mix 1/2 cup flaked or toasted coconut into one
sixth of master recipe dough. Shape and freeze. Slice and
bake as directed. Makes 30 cookies. Nutty Cookies: Mix 1/2
cup coarsely chopped pecans, walnuts or peanuts into one
sixth of master recipe dough. Shape and freeze. Spicy
Cookies: Mix 1/2 to 1 teaspoon ground cinnamon and 1/4 to
1/2 teaspoon ground nutmeg or mace or 2 teaspoons pumpkin
pie spice into one sixth of the master recipe dough. Shape
and freeze. Chocolate Cookies: Mix 1 square melted and
cooled unsweetened chocolate into one sixth of the master
recipe dough. If desired, add 1/2 cup coarsely chopped
nuts. Shape and freeze. Cherry Cookies: Mix 1/4 c. finely
chopped candied cherries (both red and green are nice for
Christmas) in one sixth of the master dough. Shape and
freeze. Butterscotch or Maple Cookies: Mix 1/2 teaspoon of
butterscotch or maple flavoring into one sixth of the
master recipe dough. Shape and freeze.
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