Betty Crocker Brown Sugar Cookies

Ingredients

• ⅔ Cup Shortening
• ⅔ Cup Butter or Margarine Softened
• 1 Cup Granulated Sugar
• 1 Cup Brown Sugar
• 2 Eggs
• 2 tsp Vanilla
• 3 ¼ Cup Self Rising Flour

Instructions

1. 1Mix shortening, butter, sugars, eggs, and vanilla thoroughly.
2. 2Stir in flour.
3. 3Shape dough into ball until slightly pressed flakes, pressing to make dough compact.
4. 4Cut dough in 2 large shaped balls.
5. 5Roll into table 2 inches in diameter and about 8 inches long by gently rolling dough back and forth on floured-board.
6. 6Roll dough in plastic wrap and twist ends tightly.
7. 7Dough can be refrigerated up to 1 month or frozen up to 3 months.
8. 8Heat oven to 375°.
9. 9Cut into 1/4-inch slices. You don't need to thaw dough before cutting.
10. 10Place slices about 2 inches apart on ungreased baking sheet.
11. 11Bake 9-11 minutes.

Notes

Makes 5 1/2 dozen cookies. Variations: - Chocolate Chip: Add one cup semi-sweet chocolate chips and one cup nuts with the flour. - Oatmeal - Coconut: Reduce flour to 3 3/4 cups. Add 1 cup flaked coconut and 1 cup quick-cooking oats with the flour. - Peanut Butter: Add 1 cup of peanut butter or chunky peanut butter with the shortening. - Chocolate Fruit: Add 1/2 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 one cup cut up dried candied fruit with the flour.