1/2 c. butter, softened
1/2 c shortening
3/4 c. firmly packed brown sugar
1/2 c. sugar
1 egg
1 1/2 tsp. vanilla
1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
8 oz. white chocolate, chopped
1/4 c. sliced almonds

Cream butter and shortening; gradually add sugars, beating at medium speed of an electric mixer until light and fluffy. Add egg and vanilla, beating well.

Combine flour, soda and salt; add to creamed mixture, mixing well. Stir in white chocolate and almonds. Drop dough by teaspoonfuls onto ungreased cookie sheets. Bake at 375 degrees for 8 to 10 minutes. Remove to wire racks to cool. Yield: 5 dozen.