Basic cookie dough i - wday

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

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