Brown Sugar Cookies - vegetable shortening

Method

• 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 375F (190C) 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.