Instructions: In large bowl with mixer, beat all ingredients except flour until fluffy.

With mixer on low, gradually beat in flour just until blended.

This dough will make 8 cookie variations (148 cookies!). To make all 8 kinds, follow these dividing directions:

Vanilla Dough: Take half of dough and divide half into quarters. Roll one quarter into ball, flatten slightly, wrap and refigerate. Keep three of the quarters out to work w ith after preparing chocolate dough.

Chocolate Dough: To dough left in mixer, mix in 1/4 cup unsweetened cocoa powder and 1/2 tsp vanilla extract. Divide chocolate dough into quarters.

Keep 3 pieces at room temp, ready to shape.

Chocolate-Coffee Dough: To remaining quarter, add 2 tsps instant coffee powder and mix well. Flatten slightly, wrap and refrigerate. Keep three remaining quarters out.

Doughs can be refigerated for up to 5 days or frozen for up to 3 months.

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