Pie Crusts

Makes 2 crusts

12 T unsalted butter
3 c all-purpose flour
1 t. kosher salt
1 T. sugar
1/3 c. shortening
6-8 T. ice water

Measure out shortening, place in freezer to get cold. Cut butter into small cubes and place in bowl in freezer to get cold.

Mix flour, salt and sugar in a large bowl with a whisk until not lumpy. Create a well in the middle of the flour.

Dump cold butter and shortening into the flour mixture, cut (with either a pastry cutter or two knifes) into pea sized lumps. Let rest in cold fridge for 15-30 minutes.

Bring out and add ice water 1 tablespoon at a time, until it forms a crumbly dough. Wrap tightly in plastic wrap and let rest in fridge for at least an hour.

Roll out to 1/8 inch, and put in pie tins. Follow baking recipe on pies.

Chewy Chocolate Cookies

Chewy Chocolate Cookies 

Makes 5 dozen

1 1/4 cups butter

3/4 cups cocoa

2 cups sugar

1 tsp baking soda

2 eggs

1/2 tsp salt

2 tsp vanilla

1/2 chopped nuts (although we never do)

2 1/3 cups flour

Cream butter and sugar. Add eggs, beat well. Add vanilla, baking soda, salt, cocoa, then flour, beating after each addition. Stir in nuts.

Bake in a preheated 350* oven on ungreased cookie sheets for 8-9 minutes. These cookies will puff up while baking, then flatten after they have been removed from the oven. Let cool on cookies sheet 1 minute before removing to wire racks.