Sugar Cookies with Variations

Sugar Cookies and Variations The original sugar cookie recipe is from BH&G cookbook.  I find it an easy to work with dough.  Why purchase sugar cookie dough to make variations when you've a perfectly good dough recipe of your own?  That was my theory so I took the recipe, tripled it and used it to make two more favorite cookies...This is a great all purpose sugar cookie dough. 3/4 cup shortening 1 cup sugar 2 eggs 1 tsp vanilla extract 2 1/2 cups flour, all purpose 1 tsp. baking powder 1 tsp. salt Mix thoroughly shortening, sugar, eggs, and vanilla. Blend in flour, baking powder and salt. Cover; chill at least 1 hour Heat oven to 375F. Roll dough 1/8 inch thick on lightly floured cloth-covered board. Cut into desired shapes. Place on ungreased baking sheet. Bake 8-10 minutes or until very light brown. One third becomes sugar cookies. These my daughter and niece will cut out and decorate with sprinkles. Snickerdoodles: One third is rolled into 1 inch balls and the balls are rolled in a mixture of cinnamon and sugar. Bake 10-12 minutes at 350F. Thumbprints: The last third is also rolled into 1 inch balls. The balls are rolled into pre-sweetened shredded coconut. Once the balls are placed on the cookie sheet, gently depress the center with your thumb. Fill with 1/4 tsp. strawberry preserves. Bake 10-12 minutes, at 350F, or until coconut is golden.