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.