Ancestral Inheritance Menu Brown Sugar Cookies II

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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/three cup shortening
2/3 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 1/four cups all-motive flour
1 teaspoon baking soda
1 teaspoon salt

Instructions :

Prep :	Cook : 30M	Ready in :

Mix shortening, butter or margarine, sugars, eggs and vanilla thoroughly. Stir in all motive or unbleached flour, baking soda and salt.
Turn dough onto lightly floured board. Shape dough into ball with lightly floured palms, pressing to make dough compact. Cut dough in half of.
Shape each half of right into a roll 2 inches in diameter and approximately eight inches lengthy through 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.
Preheat oven to 375 degrees F (one hundred ninety ranges C).
Cut roll into 1/four-inch slices. (It isn't necessary to thaw frozen dough earlier than reducing.) Place slices approximately 2 inches apart on ungreased baking sheet. Bake 9 to 11 mins. Immediately cast off 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 short-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 entire candied cherries, half of cup chopped nuts and half cup reduce-up blended candied fruit with the flour.

Notes :

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