| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1/3 |
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 350 degrees 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 TNT - Prodigy's Recipe Exchange Newsletter by Kevin Tester
<tester@shentel.net> on Nov 04, 1997
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