4 c Flour; sifted all-purpose
1/2 ts Salt
1/2 c Butter; softened (or oleo)
1 c Lgt brown sugar – packed
1 ts Vanilla
1 ts Baking soda
1 1/2 c Vegetable shortening
1 c Sugar; granulated
2 Eggs
1. Sift flour, baking soda and salt onto waxed paper. 2. Beat shortening,
butter and sugars until well mixed. Beat in eggs and
vanilla. Stir in flour mixture until soft dough forms. 3. Divide dough
into 6 equal portions. Shape into rolls about 1 1/2″ in
diameter. Wrap each in foil and freeze. OR, if you prefer, flavor the 6
different portions according to the notes that follow. 4. Slice frozen
rolls about 1/4″ thick. Arrange cookies 2″ apart on an
ungreased cookie sheet. Bake at 375 degrees for about 10 minutes or
until lightly browned.
NOTES: Coconut cookies: Mix 1/2 cup flaked coconut into 1/6 of dough.
Pecan cookies: Mix 1/2 cup chopped nuts into 1/6 of dough.
Taken from: IT ALWAYS TURNS OUT THE SAME WAY COOKBOOK A Collection of
Recipes from the Kitchen of Joyce & Clem Kohl
From
Yields
1 Servings