REFRIGERATOR COOKIES
1 cup packed brown sugar
1 cup granulated sugar
1 teaspoon salt
1 cup Crisco solid vegetable shortening
2 eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup chopped nuts (optional)
Pecan or walnut halves (optional)
In a bowl, beat together sugars, salt and shortening until smooth and creamy. Beat in eggs, one at a time.
Sift together flour and baking soda; stir into shortening mixture. Stir in chopped nuts.
Shape into a roll with about 2 1/2 inches in diameter; wrap in waxed paper. Refrigerate until firm, at least several hours.
WHEN READY TO BAKE:
Preheat oven to 375 degrees F. Grease baking sheets with shortening.
Slice dough 1/8 to 1/4 inch thick; arrange on baking sheets.
Bake until done, 8 to 10 minutes. Top with nut halves; transfer to wire racks and let cool.
Yield: About 72 cookies
Source: Crisco cookbook, 1944 |