| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Butter or Margarine; Softened |
| 1/2 | c | Shortening |
| 3/4 | c | Sugar |
| 1/2 | c | Firmly Packed Brown Sugar |
| 1 | Egg | |
| 1 3/4 | c | All-Purpose Flour |
| 1 | ts | Baking Soda |
| 1/2 | ts | Salt |
| 2 | ts | Vanilla Extract |
| 10 | oz | White Chocolate; Coarsely Chopped |
| 1/2 | c | Coarsely Chopped Macadamia Nuts; Lightly Toasted |
INSTRUCTIONS
Cream butter and shortening; gradually add sugars, beating well at medium speed of an electric mixer. Add egg; beat well. Combine flour, soda, and salt; add to creamed mixture, mixing well. Stir in vanilla. Stir in white chocolate and macadamia nuts. Chill dough 1 hour. Drop dough by 2 tablespoonfuls, 3 inches apart, onto lightly greased cookie sheets. Bake at 350F for 12 to 14 minutes (cookies will be soft). Cool slightly on cookie sheets; remove to wire racks to cool completely. Yield: 1 1/2 dozen. Posted to recipelu-digest Volume 01 Number 352 by Kevin Tester <tester@shentel.net> on Dec 09, 1997
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