Catt's White Chocolate Chip cookies

Catt's White Chocolate Chip Cookies

3/4 cup butter or margarine
1/4 cup shortening
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 tsp vanilla extract1
/2 tsp almond extract
2 1/4 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1 bag white chocolate chips
1/2 cup macadamia nuts (optional)

Preheat oven to 375.

Cream margarine, shortening and sugars - add eggs, and extracts. Sift flour, baking soda, and salt - then mix into creamed mixture just until blended. Stir in chips and nuts (you can omit the nuts if you prefer female cookies.)

Bake at 375 degrees for 10 minutes or until lightly browned. I use a cookie scooper to get mine out, if you want big cookies you can use an ice cream scooper. For small cookies, you can get 12 on each sheet: but if you are using the ice cream scoop for larger cookies, you will only get 6 on each cookie sheet. Also - I use a 'Airbake' cookie sheet or food service cookie sheet and parchment paper. They make the bottom of your cookies as pretty as the top. I use the Kroger "better for baking" because it is 80%, and makes the best cookies.