Brown Sugar Cookies II Best Family Recipes

Monday, November 21, 2016

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Brown Sugar Cookies II

"This dough may be frozen for up to three months and you could make variations with chocolate chips, oatmeal coconut, peanut butter, nuts or fruit."

Ingredients :

2/3 cup shortening
2/3 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
three 1/4 cups all-cause flour
1 teaspoon baking soda
1 teaspoon salt

Instructions :

Prep :	Cook : 30M	Ready in :

Mix shortening, butter or margarine, sugars, eggs and vanilla very well. Stir in all purpose or unbleached flour, baking soda and salt.
Turn dough onto lightly floured board. Shape dough into ball with lightly floured arms, pressing to make dough compact. Cut dough in half of.
Shape each 1/2 into a roll 2 inches in diameter and approximately 8 inches long by lightly rolling dough backward and forward on floured board. Roll dough onto plastic wrap: wrap and twist ends tightly. Dough can be refrigerated up to 1 month or frozen up to three months.
Preheat oven to 375 degrees F (one hundred ninety levels C).
Cut roll into 1/4-inch slices. (It isn't essential to thaw frozen dough before reducing.) Place slices approximately 2 inches aside on ungreased baking sheet. Bake 9 to eleven minutes. Immediately cast off cookies from baking sheet onto cord rack.
CHOCOLATE CHIP: Add 1 cup mini semisweet chocolate chips and 1 cup chopped nuts with the flour. OATMEAL-COCONUT: Reduce flour to 2 three/4 cups. Add 1 cup flaked coconut and 1 cup brief-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 half cup cocoa with the flour. FRUIT SLICES: Add 1 cup complete candied cherries, 1/2 cup chopped nuts and half cup reduce-up mixed candied fruit with the flour.

Notes :

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