Brown Sugar Cookies II

Recipe View 5 hrs In a large bowl, cream together the shortening, softened butter, granulated sugar, and brown sugar until light and fluffy. (5 minutes)

Recipe View 2 hrs Beat in the eggs one at a time, then stir in the vanilla extract. (2 minutes)

Recipe View 1 hrs In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. (1 minute)

Recipe View 3 hrs Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (3 minutes)

Recipe View 2 hrs Turn the dough out onto a lightly floured surface. Shape it into a ball, using lightly floured hands to press it into a compact form. (2 minutes)

Recipe View 0 mins Cut the dough in half.

Recipe View 5 hrs Shape each half into a roll approximately 2 inches in diameter and 8 inches long, gently rolling the dough back and forth on the floured surface. (5 minutes)

Recipe View 0 mins Wrap each roll tightly in plastic wrap, twisting the ends to seal. The dough can be refrigerated for up to 1 month or frozen for up to 3 months.

Recipe View 0 mins Preheat oven to 375 degrees F (190 degrees C).

Recipe View 5 hrs Cut the chilled or frozen dough rolls into 1/4-inch thick slices. (If frozen, there's no need to thaw before slicing). (5 minutes)

Recipe View 2 hrs Place the cookie slices about 2 inches apart on an ungreased baking sheet. (2 minutes)

Recipe View 10 hrs Bake for 9 to 11 minutes, or until the edges are lightly golden brown. (10 minutes)

Recipe View 0 mins Immediately remove the cookies from the baking sheet and transfer them to a wire rack to cool completely.