1/3 c. shortening
1/3 c. butter, softened
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 tsp. vanilla
1 1/2 c. + 2 tbsp. flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. chopped nuts and 1/4 c. cocoa with flour

Mix shortening, butter, sugars and vanilla thoroughly. Stir in remaining ingredients. Turn dough onto lightly floured surface. Shape dough into ball with lightly floured hands pressing to make dough compact.

Shape into a roll 2 inches in diameter and about 8 inches long by gently rolling dough back and forth on floured counter. Roll dough onto plastic wrap; wrap and twist ends tightly. Dough can be refrigerated up to one month and frozen up to 3 months.

Heat oven to 375 degrees. Cut roll into 1/4 inch slices and put on ungreased cookie sheet. Bake 9-11 minutes. Immediately remove cookies from baking sheet onto wire cooling rack. Makes a little over 2 dozen cookies.

VARIATIONS:

CHOCOLATE CHIP:

Add 1/2 cup mini chips and 1/2 cup chopped nuts.

OATMEAL-COCONUT:

Reduce flour to 1 1/4 cups + 2 teaspoons. Add 1/2 cup flaked coconut and 1/2 cup quick rolled oats with the flour.

PEANUT BUTTER:

Add 1/2 cup nuts (chopped) and 1/4 cup cocoa with the flour.

FRUIT SLICES:

Add 1/2 cup whole candied cherries, 1/4 cup chopped nuts and 1/4 cup cut up mixed candied fruit with the flour.