1/2 c. butter
1/2 c. vegetable shortening
1 c. firmly packed brown sugar
1/2 c. white sugar
2 eggs
1 tsp. vanilla
1/4 c. grated Marshall Field's Frango Mints
2 1/4 c. flour
1 tsp. baking soda
1 tsp. salt
3/4 c. chopped nuts
1/4 lb. chopped Frango Mints

Cream butter, shortening and sugars until light. Add eggs, vanilla and grated Frango Mints. Beat until creamy and well blended. Sift flour, baking soda and salt together; add to beaten egg mixture, blending carefully. Beat for about 20 seconds. Fold in chopped nuts and chopped Frango Mints, blending well. Beat for 30 seconds.

Drop heaping teaspoonfuls of cookie dough 1 inch apart onto greased cookie sheets. Bake in preheated 375 degree oven for 8-11 minutes. Remove cookies from cookie sheets and allow to cool on rack.