Serves: 3
Total Calories: 2,749

Use Chef Pastry Mix (see below) in this recipe.
8 1/2 cups flour
1/2 cup sugar
1/4 cup baking powder
1 tablespoon cornstarch (to keep mixture dry)
1 tablespoon salt
2 cups vegetable shortening solid
* See note below.
1/3 cup sugar
1/3 cup brown sugar
1/4 cup butter or margarine
1 egg
2 tablespoons water
1 teaspoon vanilla extract
1 3/4 cups Chef Pastry Mix
1/2 cup semi-sweet baking chocolate or butterscotch chips

* Measure dry ingredients into a large bowl mix well. Sift mixture into another large bowl. With a pastry blender cut in shortening until mixture resembles cornmeal. Store in an airtight container in a cool dry place up to 3 months. Heat oven to 375° F. Beat sugars, butter or margarine, egg, water, and vanilla until light and creamy. Gradually beat in mix until well blended. Fold in chips. Chill dough for 30 minutes. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes. Remove from cookie sheets immediately. Refrigerate dough between batches.

Note: For a crisper cookie, reduce or eliminate the water.

Nutritional Facts:

Serves: 3
Total Calories: 2,749
Calories from Fat: 1,316

More Recipes from the Recipes for Busy Days Cookbook:
Chef Refrigerator Cookies
Chocolate Drop Cookies
Drop Cookies
Favorite Brownies
Lemon-Ginger Shortbread Cookies
Overnight Cookies