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
Yields
1 Servings