Preheat oven to 325 F. Grease 2 baking sheets so you can alternate them in the oven. Mix butter and shortening on medium-high until blended. Add remaining ingredients, mixing well.

Using a small ice cream scoop (about 3 tablespoons to ¼ cup), place cookie dough on prepared pans about 3 inches apart. Flatten slightly with a flat-bottomed, sugar-dipped cup or dish. You'll get 8 to 10 cookies on a pan.

Bake one pan at a time. Bake 5 minutes, turn pan, and continue to bake about 4 minutes longer, or until edges are just lightly browned. Cool and decorate with frosting, if desired.

Repeat baking steps until all cookies are done. Makes about 60 large cookies.

PER SERVING: Calories 184 (49% fat) Fat 10 g (4 g sat) Cholesterol 22 mg Sodium 155 mg Trace fiber Carbohydrates 21 g Protein 2 g

SOURCE: McClatchy Newspapers/Wichita Eagle/Canaan Catering