Refrigerated Cookie Basics
There are four simple steps too great cookies
Step 1:
Shaping your cookie dough
On lightly floured surface or wax paper roll your dough into about a 2 inch diameter log with your finger tips.
Step 2:
Rolling on your toppings
Spread out your topping choice chopped nuts,coconut ect. on wax paper.Roll your dough log over your topping until well coated.
Step 3:
Refrigerating your cookie dough
Wrap your coated dough log in plastic wrap and refrigerate until firm enough to slice.
Step 4:
Slicing and baking your cookies
When ready to bake,remove plastic wrap and with a thin knife sliced your dough into 1/2 inch slices and place on non-stick cookie sheet. Rotate your log while slicing to keep flat sides from forming.Keep your slices an equal thickness for even baking.

Brown sugar Pecan cookies

1 cup finely chopped pecans
2 1/2 cups packed brown sugar
1/2 cup softened butter
1/2 cup shortening
2 eggs
3 cups all-purpose flour
1/2 tsp.vanilla
1/2 tsp.baking soda
Prepare
In large mixing bowl combine butter ,sugar,shortening,vanilla and eggs.Beat until light and fluffy.Add Flour and baking soda and slowly beat until dough forms.Stir in your pecans and divide dough in half.Roll out into 2 inch diameter logs.Wrap your cookie dough logs in plastic wrap and refrigerate for 2 to 3 hours until firm enough to slice.Preheat oven to 350° cut cookie dough into 1/4 inch slices,place on non stick baking sheet and bake 7 to 8 minutes or until light golden brown.Cool on rack completely before serving.Makes 7 dozen cookies.

Sunflower Chocolate Chip Cookies

2 1/4 cups all-purpose flour
1 cup sugar
3/4 cup softened butter
1/2 cup shortening
1/2 tsp. vanilla
1/2 tsp. baking soda
1/2 cup shelled sunflower seeds
1/2 cup semisweet chocolate chips
1/2 cup flaked coconut
Prepare
In large mixing bowl ,combine shortening,sugar,butter and vanilla.Beat on medium speed until light and fluffy.Add flour and baking soda,beat on low until cookie dough forms.Stir in chocolate chips and sunflower seeds.Divide cookie dough in half.Roll each half into 2 inch diameter dough logs.Roll cookie dough logs in coconut until evenly coated.Wrap in plastic wrap and refrigerate 2 to 3 hours until firm.Preheat oven to 350° ,cut cookie dough into 1/2 inch slices.Place slices on ungreased non-stick cookie sheet and bake for 13 to 15 minutes.Until cookies are golden brown.Cool 1 hour on sheets and serve.Makes 3 1/2 dozen cookies.