• In a large bowl, mix the two different types of sugar, butter, shortening, and eggs. Blend them at medium speed until they are fluffy and light.
• In a separate bowl, blend together all of the remaining ingredients.
• Add the flour mixture into the butter mixture, and blend it at a low speed until it forms into a soft dough.
• Cover the dough with plastic wrap and chill for 1 - 2 hours in the refrigerator.

Directions for after the dough has chilled

• Preheat the oven to 350°F.
• Shape the dough into 1-inch balls.
• Roll the shaped balls in a bowl with granulated sugar in it.
• Place the cookie balls approximately two inches apart on an ungreased cookie sheet. (I have only ever made these on my DeMarle Silpat baking mats.)
• Flatten the dough balls with the bottom of a drinking glass. Just gently flatten them. You don't want them totally flatten thin, just flattened until they are level with rounded edges.
• Sometimes, if they start to stick to the glass, I press the bottom of the glass into the bowl with sugar in it. That seems to help.
• Bake for 11 - 13 minutes, or until the edges start to get a light golden brown. Sometimes, I even pull them out a little before that point.
• Let them cool for a minute or two before transferring them to a cooling rack. Then, cool them completely before storing.