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In a mixing bowl, beat the shortening and margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the sugar, brown sugar, egg, vanilla, and baking soda. Beat until thoroughly combined. Beat in remaining flour. Drop by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in a 375ºF. oven for 8 to 10 minutes or until the edges are golden. Cool cookies on the cookie sheet for 1 minute, then remove cookies and cool on a wire rack. Makes about 24

Chocolate Peanut Drop Cookies - Prepare as above, except add 1/3 cup of unsweetened cocoa powder and 3 tablespoons milk with the sugar. After beating in all the flour, stir in 1/2 cup of chopped peanuts. Makes about 30

Pineapple Coconut Drop Cookies - Prepare as above, except add 1/2 cup of of well drained crushed pineapple and 1/4 teaspoon of ground ginger with the sugar. After beating in the flour, stir in 1 cup of coconut. Makes about 30.

Spiced Raisin Drop Cookies - Prepare as above, except  add 1/2 teaspoon of ground cinnamon and 1/2 teaspoon ground nutmeg with the sugar. After beating in all the flour, stir in 1 cup of raisins or mixed dried fruit bits. Makes about 30.

Coconut Pecan Drop Cookies - Prepare as above, except after beating in all of the flour, stir in 1 cup of coconut and 1 cup of chopped pecans. Makes about 36.