Recipe: Slice 'N' Easy Cookies with 5 Variations: Chocolate Chip Cookies, Nut Cookies, Mint Sandwich Cookies, Pinwheels, Fudge Filling

Slice 'N' Easy Cookies with 5 Variations
Recipe by: Betty Crocker
Makes: 66

1 cup sugar
1 cup packed brown sugar
2/3 cup shortening
2/3 cup butter or margarine -- softened
2 teaspoons vanilla
2 eggs
3 1/4 cups flour
1/2 cup cocoa
1 teaspoon baking soda
1 teaspoon salt

Mix sugars, shortening, butter, vanilla and eggs in 4 quart bowl. Stir in remaining ingredients. Turn dough onto lightly floured surface. Shape into ball with lightly floured hands, pressing to make dough compact. Cut dough into halves. Shape each half into a roll, about 2" in diameter and about 8" long. Wrap and refrigerate at least 8 hours before slicing. (Roll can be refrigerated no longer than 1 month and frozen no longer than 3 months.) Heat oven to 375 degrees. Cut roll into 1/4" slices. (It is not necessary to thaw frozen dough before slicing.) Place slices 2" apart on ungreased cookie sheet. Bake until set, 6-8 min. Immediately remove from cookie sheet onto wire rack.

CHOCOLATE CHIP COOKIES: Omit cocoa. Stir in 1 cup miniature semisweet chocolate chips and 1 cup chopped nuts with the flour.

NUT COOKIES: Stir in 1 cup chopped nuts with the flour.

MINT SANDWICH COOKIES: Cut roll into 1/8" slices. Bake until set, about 6 min. Mix 4 cups powdered sugar, 1/2 cup butter or margarine, softened and 1 teaspoon mint extract. Stir in 3-4 tablespoons water until smooth and of spreading consistency. Tint with a few drops of green or red food coloring if desired. Put cooled cookies together in pairs with powdered sugar mixture.

PINWHEELS: Omit cocoa. Divide dough into fourths. Roll each fourth into
rectangle, 10x8-inches, on lightly floured waxed paper. Prepare Fudge Filling; spread over each rectangle. Roll up tightly, beginning at 10" side. Pinch edge of dough into roll to seal. Refrigerate roll at least 8 hours before slicing. Bake cookies on lightly greased cookie sheet. About 13 dozen cookies.

FUDGE FILLING: Heat 1 1/2 cups semisweet chocolate chips and 1/4 cup butter or margarine in 1 quart saucepan over low heat, stirring constantly, until melted. Remove from heat; stir in 1/2 cup finely chopped nuts and 2 tablespoons flour; cool slightly.