Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Butter or hard margarine; room temp |
| 1 cup | Light brown sugar; packed |
| ½ cup | Sugar |
| 2 larges | Eggs |
| 2 teaspoons | Vanilla |
| 4½ cup | Flour |
In large bowl with mixer, beat all ingredients except flour until fluffy.
With mixer on low, gradually beat in flour just until blended.
This dough will make 8 cookie variations (148 cookies!). To make all 8 kinds, follow these dividing directions: Vanilla Dough: Take half of dough and divide half into quarters. Roll one quarter into ball, flatten slightly, wrap and refigerate. Keep three of the quarters out to work w ith after preparing chocolate dough.
Chocolate Dough: To dough left in mixer, mix in ¼ cup unsweetened cocoa powder and ½ tsp vanilla extract. Divide chocolate dough into quarters.
Keep 3 pieces at room temp, ready to shape.
Chocolate-Coffee Dough: To remaining quarter, add 2 tsps instant coffee powder and mix well. Flatten slightly, wrap and refrigerate. Keep three remaining quarters out.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Doughs can be refigerated for up to 5 days or frozen for up to 3 months.
Contributor: Woman's Day, Nov 22/94 Posted to recipelu-digest Volume 01 Number 247 by Cathleen <catht@...> on Nov 12, 1997