OTIS SPUNKMEYER-STYLE COOKIES

2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 cup butter
1/2 cup butter-flavored Crisco shortening
1 cup light brown sugar, packed
1/2 cup granulated white sugar
1 teaspoon salt
3 teaspoons vanilla extract
2 large eggs

Combine flour and baking powder in a small bowl and mix with a whisk. Set aside.

In a glass measuring cup, soften butter and shortening in the microwave, stopping and stirring every 15 seconds. Stop when the butter is more of a paste (usually about 45-60 seconds).

Combine brown sugar, granulated sugar, vanilla, and salt and in a large mixing bowl. Add softened butter mixture and beat well.

Add each egg separately, beating until creamy.

Add flour mixture, 1/2 cup at a time, while beating. Refrigerate for 1-3 hours in covered bowl.

Preheat oven to 375 F about 15 minutes prior to first batch.

Drop chilled dough onto a parchment paper-lined, air-bake cookie sheet in large rounded tablespoonfuls (or with a small ice-cream scooper).

Bake 10-12 minutes, checking every two minutes after 8 minutes for golden brown appearance. (Cookies may not look all the way done on top, but if bottom is golden brown they are done.)

Remove sheet from oven and let stand 5 minutes before transferring to a cool/flat surface. Rinse and dry cookie sheet between batches.

Yield: Makes about 5 dozen cookies.

VARIATIONS:

CHOCOLATE CHIP COOKIES:
Add 2 cups chocolate chips and 1 cup chopped walnuts.

WHITE CHOCOLATE MACADAMIA NUT COOKIES:
Add 2 cups white chocolate chunks and 1 cup chopped macadamia nuts.

LEMON COOKIES:
Substitute lemon extract for the vanilla extract.

CHOCOLATE COOKIES:
Add 1/2 cup cocoa powder.

CINNAMON SUGAR COOKIES:
Add 3/4 teaspoon cinnamon to the dry ingredients and roll in a mixture of sugar and cinnamon before baking.