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2/3 cup shortening

2/3 cup butter or margarine (softened)

1 cup granulated sugar

1 cup brown sugar (packed)

2 eggs

2 tsp. vanilla

3 cups flour

1 tsp. soda

1 tsp. salt

1 cup chopped nuts

2 packages (6 oz. each) semisweet chocolate pieces

Heat oven to 375 degrees. Mix thoroughly shortening, butter, sugars, eggs and vanilla. Blend in remaining ingredients. (For a softer, rounder cookie, add 1/2 cup flour). Drop dough by round teaspoonfuls 2 inches apart on an ungreased baking sheet. Bake 8 to 10 minutes or until light brown. Cool slightly before removing from baking sheet. Makes about 7 dozen cookies. If using self-rising flour, omit soda and salt.

Variation: Salted Peanut Cookies; substitute 2 cups salted peanuts for the chocolate pieces and chopped nuts. Before baking flatten each cookie with the bottom of a glass that has been greased and dipped in sugar.

To bake fresh cookies on short notice keep a supply of cookie dough in the freezer. Wrap it in an airtight freezer container, aluminum foil or plastic wrap. Thaw it until just soft enough to spoon onto baking sheet. Both cookie dough and baked cookies can be frozen and stored for from 9 to 12 months.