Recipe by: Debbie Falen (website)
“This dough can be frozen for up to 3 months and you can make variations with chocolate chips, oatmeal coconut, peanut butter, nuts or fruit.”
- 2/3 cup shortening
- 2/3 cup butter softened
- 1 cup white sugar
- 1 cup brown sugar packed
- 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.
- Add 1 cup mini semisweet chocolate chips and 1 cup chopped nuts with the flour.
- Reduce flour to 2 3/4 cups. Add 1 cup flaked coconut and 1 cup quick-cooking oats with the flour.
- Add 1 cup creamy or chunky peanut butter with the shortening.
- Add 1 cup chopped nuts and 1/2 cup cocoa with the flour.
- Add 1 cup whole candied cherries, 1/2 cup chopped nuts and 1/2 cup cut-up mixed candied fruit with the flour.