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Heat oven to 350 F. Beat shortening, sugars, egg, water and vanilla until creamy. Add combined dry ingredients; mix well. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 12 to 15 minutes. Remove to cooling rack, cool completely. Store tightly covered. VARIATIONS: My own special Cookies: Add 1 cup of any or a combination of the following ingredients to basic cookie dough: raisins, chopped nuts, chocolate chips or coconut. ABOUT 5 DOZEN Large Cookies: Drop by rounded measuring tablespoonfuls onto ungreased cookie sheet. Bake 15 to 17 minutes. ABOUT 2-1/2 DOZEN Bar Cookies: Press dough onto bottom of ungreased 13x9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely; cut into bars. Store tightly covered. ABOUT 2 DOZEN Ice Cream Sandwich Cookies: Drop dough by rounded teaspoonfuls onto ungreased cookie sheet. Flatten with bottom of glass dipped in granulated sugar. Bake 8 to 9 minutes or until light golden brown. Remove to cooling rack; cool completely. Spread 2 tablespoons softened ice cream on bottom side of one cookie; top. High Altitude Adjustments: Add an additional 1/4 cup flour and bake as directed. Nutrition Information: Each Cookie (regular size) Calories 70, Calories From Fat 27, Total Fat 3g, Saturated Fat 1g, Cholesterol 5mg, Sodium 10mg, Total Carbohydrates 10g, Dietary Fiber 0g, Protein 1g
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