~CHIPS GALORE COOKIES~

1 cup butter-flavored shortening
1 cup sugar
1/2 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
1 cup milk chocolate chips
3/4 cup peanut butter chips
3/4 cup English toffee bits or almond brickle chips
3/4 cup flaked coconut
2/3 cup vanilla or white chips

In a large bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in the remaining ingredients.
Drop by 1/4 cupfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks.

Yield: 2 dozen.
SOURCE: Taste of Home Holiday Christmas Cookies & Candies

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*BLUE RIBBON SUGAR COOKIES*

1 cup LAND O LAKES® Butter, softened
1/2 cup powdered sugar
1/2 cup sugar
1 LAND O LAKES™ All-Natural Farm-Fresh Egg
1/2 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
Sugar
Decorator sugars, if desired

Heat oven to 375°F. Combine butter, powdered sugar and 1/2 cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, cream of tartar and baking soda. Beat until dough forms a ball.

Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten to about 1 1/2 inches with bottom of glass dipped in sugar; sprinkle with decorator sugars, if desired. Bake for 7 to 9 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheet; remove to cooling rack.

*Recipe Tip*
If cookies spread too much, chill dough about 1 hour.

Preparation time: 45 min
Baking time: 7 min
Yield: 6 dozen cookies

SOURCE: Land O Lakes

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Written By Merrilee