Preheat oven to 375 degrees.
Cream together 2 minutes:
2 c. sugar
1 c. butter, softened
1/2 c. shortening
Add:
3 eggs
1 1/2 tsp. vanilla
Mix in:
1 1/2 tsp. each baking soda, baking powder, salt
5 c. flour
Scoop or roll dough into 1.5 inch balls, then roll balls in sugar. Regular sugar works, but I like coarse sugar better.
Smash them flat.
Bake at 375 degrees for 10-11 minutes.
Notes:
These freeze well. I put them in a small container with wax paper between.
The key to making these cookies taste fantastic is to underbake them a decent amount--no hint of brown except maybe on the very bottom. If they get fully baked, they're crumbly and dry and sad. Pull them out while they still look puffy and a little doughy and you think they're not done yet. Move them to a rack after a few minutes, then let them cool into chewy, buttery, yummy cookies.
