Variety Pack Cookies Recipe

How to make it

---

• Beat shortening, butter and sugars until well mixed; beat in eggs
• and vanilla. Stir together flour, baking soda and salt. Add flour mixture to egg
• mixture and stir to combine until soft dough forms.
• Divide dough into 6 equal portions; shape into rolls about
• 1 1/2 inches in diameter, wrap each in plastic wrap or foil and freeze.
• Or, if you prefer, flavor the different portions as directed below.
• To bake, slice solidly frozen rolls about 1/4-inch
• thick; arrange cookies 2-inches apart on ungreased cookies
• sheets and bake in 350 degrees oven for 10 minutes, until lightly
• browned. Transfer at once to wire rack to cool.
• Variations
• Coconut Cookies: Mix 1/2 cup flaked or toasted coconut
• into one sixth of master recipe dough. Shape and freeze.
• Slice and bake as directed. Makes 30 cookies.
• Nutty Cookies: Mix 1/2 cup coarsely chopped
• pecans, walnuts or peanuts into one sixth of
• master recipe dough. Shape and freeze.
• Spicy Cookies: Mix 1/2 to 1 teaspoon ground
• cinnamon and 1/4 to 1/2 teaspoon ground nutmeg or mace or 2
• teaspoons pumpkin pie spice into one sixth of the master recipe
• dough. Shape and freeze.
• Chocolate Cookies: Mix 1 square melted and
• cooled unsweetened chocolate into one sixth of the master
• recipe dough. If desired, add 1/2 cup coarsely chopped nuts.
• Shape and freeze.
• Cherry Cookies: Mix 1/4 c. finely chopped
• candied cherries (both red and green are nice for Christmas)
• in one sixth of the master dough.
• Shape and freeze.
• Butterscotch or Maple Cookies: Mix 1/2
• teaspoon of butterscotch or maple flavoring into one sixth of
• the master recipe dough. Shape and freeze.
• ---