*  Exported from  MasterCook  *
 
                           Brown Sugar Cookies 2
 
 Recipe By     : http://www.cookierecipe.com
 Serving Size  :      Preparation Time :0:00
 Categories    : Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2/3  Cup           shortening
      2/3  Cup           butter or margarine, softened
    1      Cup           white sugar
    1      Cup           packed brown sugar
    2                    eggs
    2      Teaspoons     vanilla extract
    3 1/4  Cups          all-purpose flour
    1      Teaspoon      baking soda
    1      Teaspoon      salt
 
 Mix shortening, butter or margarine, sugars, eggs and vanilla 
 thoroughly. Stir in all purpose or unbleached flour, baking soda and 
 salt.  Turn dough onto lightly floured board.  Shape dough into ball 
 with lightly floured hands, pressing to make dough compact. Cut dough in 
 half.  Shape each half into a roll 2 inches in diameter and about 8 
 inches long by 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 1 month or frozen up to 3 months.  Preheat oven to 
 375 degrees F (190 degrees C).  Cut roll into 1/4-inch slices. (It is 
 not necessary to thaw frozen dough before slicing.)  Place slices about 
 2 inches apart on ungreased baking sheet. Bake 9 to 11 minutes. 
 Immediately remove cookies from baking sheet onto wire rack.
 
 Variations:
 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 quick-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 whole candied cherries, 1/2 cup chopped nuts and 
 1/2 cup cut-up mixed candied fruit with the flour.
 
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 NOTES : Makes 5 1/2 dozen.
 
 This dough can be frozen for up to 3 months.