1 cup shelled roasted salted pistachios, coarsely chopped
1 cup white chocolate baking chips
1 cup dried tart cherries, coarsely chopped
Heat oven to 350°F. Line large cookie sheets with parchment paper.
In large mixing bowl, beat butter, shortening, brown sugar, granulated sugar, eggs and vanilla with beaters on Speed #5 until smooth and creamy. Add flour and baking soda. Beat on Speed #1 for 30 seconds or until mixed, then increase to Speed #5 until smooth.
By hand, stir in pistachios, baking chips and cherries.
Drop by rounded tablespoonfuls 2 inches apart on cookie sheets.
Bake 11 to 13 minutes or until edges start to brown.
Cool on cookie sheets 2 minutes.
Remove to cooling rack.
Repeat until all cookies are baked.
If baking 2 sheets at a time, rotate sheets half-way through baking time.