Heat oven to 350 F. Beat shortening, sugars, egg, water and vanilla until creamy. Add combined dry ingredients; mix well. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 12 to 15 minutes. Remove to cooling rack, cool completely. Store tightly covered.

the following ingredients to basic cookie dough: raisins, chopped nuts, chocolate chips or coconut. About 5 Dozen

Large Cookies: Drop by rounded measuring tablespoonfuls onto ungreased cookie sheet. Bake 15 to 17 minutes. About 2-1/2 Dozen

Bar Cookies: Press dough onto bottom of ungreased 13x9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely; cut into bars. Store tightly covered. About 2 Dozen

Ice Cream Sandwich Cookies: Drop dough by rounded teaspoonfuls onto ungreased cookie sheet. Flatten with bottom of glass dipped in granulated sugar. Bake 8 to 9 minutes or until light golden brown. Remove to cooling rack; cool completely. Spread 2 tablespoons softened ice cream on bottom side of one cookie; top.

High Altitude Adjustments: Add an additional 1/4 cup flour and bake as directed.

Nutrition Information: Each Cookie (regular size) Calories 70, Calories From Fat 27, Total Fat 3g, Saturated Fat 1g, Cholesterol 5mg, Sodium 10mg, Total Carbohydrates 10g, Dietary Fiber 0g, Protein 1g