WHITE CHOCOLATE AND ALMOND COOKIES

1 1/2 cups butter, softened

1/2 cup shortening

3/4 cup firmly packed brown sugar

1/2 cup sugar

1 egg 

1 1/2 tsp vanilla extract

1 3/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

8-oz white chocolate, chopped

1/4 cup sliced almonds

Cream butter and shortening; gradually add sugars, beating at medium speed of electric mixer until light and fluffy. Add egg and vanilla, beating well.

Combine flour, baking soda and salt. Add to the creamed mixture, mixing well. Stir in the white chocolate and almonds. 

Drop dough by teaspoonfuls onto ungreased (I like parchment lined) cookie sheets. Bake at 375 degrees 8 to 10 minutes until golden brown. Remove to a wire rack to cool.

Yield: 5 dozen cookies

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