1/2 cup butter
1/2 cup vegetable shortening
1 cup brown sugar (firmly packed)
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup grated (or very finely chopped) Frango mint chocolates
2 1/4 cups flour, unsifted
1 teaspoon baking soda
1 teaspoon salt
3/4 cup chopped nuts
1 1/2 cups chopped (about 1/4 pound) Frango mint chocolates

Cream butter, shortening and sugars until light. Add eggs, vanilla extract and grated Frango mint chocolates. Beat until creamy and well blended.

Sift flour, baking soda and salt together. Add sifted ingredients to beaten egg mixture, blending carefully. Beat about 20 seconds. Fold in chopped nuts and chopped Frango mint chocolates, blending well. Beat for 30 seconds. Drop heaping teaspoons of cookie dough onto greased cookie sheets, allowing at least one-inch space between cookies. Bake in preheated 375 degree F oven for 8 to 11 minutes. Remove cookies from cookie sheets and allow to cool on rack.

Yields approximately 8 dozen cookies.