Instructions

In a small mixing bowl add flour, salt, cinnamon and baking soda. Mix together and set aside.

Melt the butter over stove about halfway, still should have chunks, not all the way.  Add to a large mixing bowl with the shortening.

Using a hand mixers, beat in the brown and white sugar until smooth and creamy.

Beat in the 1 whole egg and the extra egg yolk, then add the vanilla and almond extract. Careful not to over mix.

Add in flour bowl slowly, not all at once and mix until just combined.

Fold in the white chocolate chips and nuts, some might think easier to do with hands.

Roll dough on to parchment lined baking sheet. Roll them into tall balls and give them room to spread.

Cover with saran-wrap and leave in fridge from 30 minutes to overnight.

Preheat oven to 325, remove the cookie dough from the refrigerator. Bake for 10-12 minutes OR as soon as the edges start to lightly brown.

Let cool on baking sheet for 5-7 minutes and then transfer to a wire rack.