2/3 c. shortening
2/3 c. butter (1 whole stick + 2 tbsp.)
1 c. granulated sugar
1 c. brown sugar
2 eggs
2 tsp. vanilla
3 1/4 c. flour
1 tsp. baking soda
1 tsp. salt

Mix shortening, butter, sugars, eggs and vanilla thoroughly. Stir in remaining ingredients. Turn dough onto lightly floured board. Shape dough into ball with lightly floured hands, pressing to make dough compact. Cut dough in half. Shape each half into roll 2 inches in diameter and about 8 inches long by rolling dough back and forth on floured board. Roll dough onto plastic wrap; wrap and twist ends tightly. dough can be refrigerated up to one month or frozen up to three months.

Heat oven to 375 degrees. Cut roll into 1/4 inch slices. Place slices about 2 inches apart on ungreased baking sheet. Bake 9-11 minutes. Immediately remove cookies from baking sheet onto wire rack, about 5 1/2 dozen.

CHOCOLATE CHIP: Add 1 cup mini semi-sweet chocolate chips and 1 cup chopped nuts with flour.

OATMEAL COCONUT: Reduce flour to 2 3/4 cups. Add 1 cup flaked coconut and 1 cup quick cooking oats with flour.

PEANUT BUTTER: Add 1 cup creamy or chunky peanut butter with shortening.

CHOCOLATE NUTS: Add 1 cup chopped nuts and 1/2 cup cocoa with flour.

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