| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies, Holidays | 1 | Servings | |
INGREDIENTS
| 2 | c | Butter or hard margarine; room temp |
| 1 | c | Light brown sugar; packed |
| 1/2 | c | Sugar |
| 2 | lg | Eggs |
| 2 | ts | Vanilla |
| 4 1/2 | c | Flour |
INSTRUCTIONS
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 1/4 cup unsweetened cocoa powder and 1/2 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@interlog.com> on Nov 12, 1997
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