8 c Unbleached Flour
2 c Brown Sugar, Firmly Packed
1 1/2 ts Baking Soda
2 1/2 c Granulated Sugar
4 ts Salt
3 c Vegetable Shortening
Sift dry ingredients together into a large bowl, mixing well. With a
pastry blender, cut shotening into dry ingredients until evenly
distributed. Put into a large airtight container and label as Basic
Cookie mix. Store in a cool dry place and use within 10 to 12 weeks.
Makes about 16 cups of mix.