Hershey’s Premier Chocolate and Raspberry Crème Cookies
Dawne Shreckengast

6 tablespoons butter, softened
1/3 cup butter flavored shortening
1/2 cup packed light brown sugar
1/3 cup sugar
1 egg
1 1/2 teaspoons vanilla extract
1 1/3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces Hershey’s raspberry crème filled baking pieces

Heat oven to 350f.  Beat butter and shortening in large bowl until well blended.  Add brown sugar and 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 baking pieces.  Drop by rounded teaspoons onto ungreased 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 ½ dozen cookies.