| 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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