1. Cream shortening, butter, sugar and brown sugar.
2. Combine egg and vanilla in small bowl, whisk together thoroughly.
3. Add egg mixture to the butter mixture and blend well.
4. Combine all dry ingredients in small bowl.
5. Slowly add dry ingredients to the wet (by hand if you do not have a Kitchen Aid type mixer).
6. Drop 2 inches apart on ungreased baking sheet. I make small cookies using about a tablespoon of dough per cookie.
7. Bake at 350F for 10-11 minutes. I usually pull them out at 11 minutes then leave them on the cookie sheet for 1 additional minute before transferring them to a cooling rack.

I don’t think I have ever made this recipe without doubling it. In the doubled version, I use nearly 3 teaspoons of vanilla – I am very generous with the vanilla!