| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
Butter or margarine |
| 1/2 |
c |
White sugar |
| 1/2 |
c |
Packed brown sugar |
| 1 |
|
Egg |
| 1 |
ts |
Vanilla extract |
| 1 1/2 |
c |
All-purpose flour |
| 3/4 |
c |
Macadamia nuts; chopped |
| 6 |
oz |
White chocolate; chopped |
INSTRUCTIONS
Rich, slightly crunchy dropped cookies bursting with macadamia nuts and
white chocolate chunks.
1. Preheat oven to 325 degrees F (170 degrees C). Lightly grease baking
sheets. =A0
2. Beat butter, sugars, egg, and vanilla at medium speed of electric mixer
until fluffy.
3. At low speed, gradually beat in flour, just until blended. By hand, stir
in nuts and chocolate. =A0
4. Drop by heaping tablespoonfuls, 2 1/2 inches apart, onto lightly greased
cookie sheets. =A0
5. Bake for 17 minutes or until edges of cookies are lightly browned and
tops look dry. Allow to cool on baking sheets five minutes, then remove to
racks to cool completely. Makes 2 dozen
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
MULVEY_LYNDA@Tandem.COM on 97
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