1 c. sugar
1 c. brown sugar
1/2 c. shortening
1/2 c. butter, softened
1 tsp. vanilla
1 egg
2 c. Pillsbury's best all-purpose or unbleached flour
1 c. Hungry Jack mashed potato flakes
1 tsp. baking soda
1/2 tsp. salt
1 c. flaked coconut
1/2 c. chopped nuts (if desired)

Heat oven to 375 degrees. In large bowl, combine sugar, brown sugar, shortening, butter, and vanilla until well blended. Beat in egg. Lightly spoon flour into measuring cup; level off. Add flour, potato flakes, soda, and salt until thoroughly combined. Stir in coconut and nuts. Shape dough into 1 inch balls; place 2 inches apart on ungreased cookie sheets. Flatten with bottom of glass that has been dipped in sugar. Bake at 375 degrees for 6 to 8 minutes or until golden brown. Cool slightly before removing from cookie sheets. Store in air-tight container. 4 to 5 dozen cookies.