Chocolate and Raspberry Creme Cookies

6 tablespoons butter, softened
1/3 cup butter-flavored shortening
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 egg
1 1/2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups Hershey's Raspberry Creme filled baking pieces

Heat oven to 350 degrees F.

Beat butter and shortening in large bowl until well blended. Add brown sugar and granulated sugar; beat thoroughly. Add egg and vanilla extract, beating until well blended.

Stir together flour, baking soda and salt; gradually beat into butter mixture. Stir in baking pieces.

Drop by rounded teaspoons onto ungreased, parchment paper-lined cookie sheet.

Bake 10 to 12 minutes or until edges are lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Makes about 3 1/2 dozen cookies

NOTE: For Chocolate cookie variation; decrease flour to 1 cup; add 1/3 cup cocoa.