1 1/4 c. all-purpose flour
1/2 tsp. baking soda
1/4 c. butter
1/4 c. shortening
1/2 c. granulated sugar
1/4 c. packed brown sugar
1 egg
1 tsp. vanilla

Grease a cookie sheet. Combine flour, soda and 1/2 teaspoon salt. Beat butter and shortening with electric mixer for 30 seconds. Add sugars and beat until fluffy. Add egg and vanilla; beat well. Add dry ingredients to beaten mixture; beat well. Drop from a teaspoon 2 inches apart onto a greased cookie sheet. Bake in a 375 degree oven for 8 to 10 minutes. Remove; cool on a wire rack. Makes 30 to 36.

Lemon Yogurt Cookies: Prepare Basic Drop Cookie dough as above, except stir in 1/2 cup lemon yogurt and 1/2 cup chopped toasted almonds. Bake as directed. Cool about 1 minute before removing to a wire rack. When cool, frost with a mixture of 2 cups sifted powdered sugar and 1/4 cup lemon yogurt. Makes 36.

Chocolate-Peanut Cookies: Prepare Basic Drop Cookie dough as above, except use 1 cup all-purpose flour and add 3 tablespoons milk to beaten mixture. Stir in 1 1/2 squares (1 1/2 ounces) unsweetened chocolate, melted and cooled, and 1/2 cup chopped peanuts. Bake as directed. Makes 40.

Pineapple-Coconut Drops: Prepare Basic Drop Cookie dough as above, except stir 1/4 teaspoon ground ginger into dry ingredients. Stir in 1 cup coconut, 1/2 cup well-drained crushed pineapple, and 1/2 cup chopped nuts. Bake as directed. Makes 36 to 40.

Spicy Oatmeal-Raisin Cookies: Prepare Basic Drop Cookie dough as above, except use 1 cup all-purpose flour, 1/2 teaspoon each ground cinnamon and nutmeg, and add 2 tablespoons milk to beaten mixture. Stir in 1 cup quick-cooking rolled oats, 1/2 cup raisins, and 1/2 cup chopped nuts. Bake as directed. Makes 40.