½ c. butter
½ Crisco, butter flavor
1 c. light brown sugar, packed
½ c. white sugar
2 large eggs
3 tsp. Vanilla extract
1 ¾ c. flour
2 tsp. Baking powder
1 tsp. Salt
May add 2 c. chocolate chips or white chocolate chips, etc.
Combine flour and baking powder in a small bowl and mix with a whisk. Set aside. Melt butter and shortening in microwave, stirring every 15 seconds. Stop when the butter is more of a paste. Pour over sugar, brown sugar, salt and vanilla in a large bowl and beat well. Add each egg separately, beating until creamy.
Add flour mixture, ½ c. at a time, while beating.
Refrigerate for 1-3 hours in a covered bowl. Preheat oven to 375. Drop balls onto a waxed paper lined, room temperature, air-bake cookie sheet, a large tablespoonful or small ice cream scoooper size balls.
Bake 10-12 minutes, checking after 8 for golden brown. Remove from oven and let stand 5 minutes before transferring to a cool, flat surface. Rinse and dry cookie sheet between batches. Makes about 5 dozen cookies.
NOTE: May substitute 1 tsp. Baking soda and 1 tsp cornstarch for 2 tsp. Baking powder.
May substitute 7/8 c. butter, salted or 1 c. butter flavor Crisco for the butter shortening mixture.
Variations: Leave out the vanilla extract and add lemon extract and lemon zest.
Or add ¾ tsp, cinnamon and roll in sugar/cinnamon before baking.