-BASIC DOUGH-
2 c Butter/marg (4 sticks) 2 lg Eggs
1 c Packed light brown sugar 2 t Vanilla extract
1/2 c Granulated sugar 4 1/2 c Flour
-CHOCOLATE DOUGH-
1/4 c Unsweetened cocoa powder 1/2 t Vanilla extract
CHOCOLATE-COFFEE DOUGH
2 t Instant coffee powder
In a large bowl with an electric mixer, beat all ingredients except
flour until fluffy. With mixer on low speed, gradually beat in flour
just until blended.
Vanilla dough: take half the dough out of mixer and divide that half
in quarters. Roll one of the quarters into a ball, flatten slightly,
wrap and refrigerate. Keep three of the quarters out to work with
after preparing chocolate dough.
Chocolate dough: To dough left in mixer, mix in 1/4 c unsweetened
cocoa powder and 1/2 teas. vanilla extract. Divide chocolate dough
in quarters.
Keep three pieces at room temperature, ready to shape.
Chocolate-coffee dough: to remaining choco. quarter, add 2 teas.
instant coffee powder and mix well. Flatten slightly, wrap and
refrigerate.
Complete each batch of cookies as directed in these recipes:
(categories=marathon) Jam thumbprints Apricot-pecan cookies Butter
horns Oatmeal peanut-butter cookies White-chocolate-chuck cookies
Chocolate peanut-butter Expresso crisps Hugs and kisses
#1 of a set of nine to prepare a marathon of cookies from Woman’s Day,
November 22, 1994, typos by Charlotte Welch
Yields
1 batch
