Pan Cookie Variation:
Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan.
Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4
dozen bars.
Slice and Bake Cookie Variation:
Prepare dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or
until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30
minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased
baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for
2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
For High Altitude Baking (5,200 feet):
Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated
sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan
cookie for 17 to 19 minutes.
