Brown Sugar Cookies

The dough can be frozen for up to 3 months and you can make variations with chocolate chips, oatmeal, or peanut butter (variations below)

2/3 cup shortening

2/3 cup butter, softened

1 cup white sugar 

1 cup packed brown sugar

2 eggs

2 tsp vanilla extract

3 1/4 cup flour

1 tsp baking soda

1 tsp salt

Mix shortening, butter, both sugars, eggs and vanilla thoroughly. Stir in flour, baking soda and salt. Turn dough onto lightly floured board, shape dough into a ball, pressing to make dough compact. Cut dough in half.

Shape each half into a roll, 2 inches in diameter and about 8 inches long.  

Preheat oven to 375.

Cut roll into 1/4 inch slices. Place slices about 2 inches apart on ungreased baking sheet. Bake 9 to 11 minutes.  Immediately remove cookies from baking sheet and place onto wire rack.

CHOCOLATE CHIP: Add one cup chocolate chips to mix.

OATMEAL: Reduce flour to 2 3/4 cups, add 1 cup quick cooking oats to mix.

PEANUT BUTTER: Add one cup creamy or chunky peanut butter with the shortening.