1. Heat oven to 350°F.
2. Beat butter and shortening in large bowl until well blended. Add brown sugar and granulated sugar; beat thoroughly. Add egg and vanilla, beating until well blended. Stir together flour, baking soda and salt; gradually beat into butter mixture. Stir in white chips and nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheet.
3. Bake 10 to 12 minutes or until edges are lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 42 cookies.
CHOCOLATE COOKIE VARIATION: Decrease flour to 1 cup; add 1/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa.