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Basic Mix:
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Mix flour, both sugars, baking powder, salt and baking soda in a large bowl.
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Cut in shortening with a pastry blender until mixture resembles small peas.
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Store mixture in an airtight container.
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Will keep fresh for 3 months at room temperature -- if it lasts that long. :).
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Variations:
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Sesame Wafers:
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Heat sesame seeds over medium heat stirring, until light brown. Cool.
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Preheat oven to 375*. Lightly grease a baking sheet or line with parchment paper.
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Mix sesame seeds and the remaining ingredients together.
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Drop by rounded teaspoonfuls about 2 inches apart.
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Flatten with the bottom of a greased glass, dipped in sugar.
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Bake until golden, 8 - 10 minutes. Cool for 1 minute before removing from the pan.
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Chocolate Chip:
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Mix all ingredients together.
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Drop by rounded teaspoonfuls about 2 inches apart.
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Flatten with the bottom of a greased glass.
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Bake until set, 8 - 10 minutes. Cool for 1 minute before removing from the pan.
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Gingersnaps:
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Mix all ingredients together and chill for at least 1 hour.
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Shape rounded teaspoonfuls of dough into balls.
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Dip tops in sugar, and place on the cookie sheet about 3 inches apart.
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Bake until the edges are set and the center is soft. Approximately 10 - 12 minutes.
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Remove immediately.
