Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

White Chocolate Macadamia Nut Cookies




Source of Recipe


Betty Crocker






List of Ingredients



• 1 cup packed brown sugar
  
• 1/2 cup granulated sugar
  
• 1/2 cup butter or margarine, softened
  
• 1/2 cup shortening
  
• 1 teaspoon vanilla
  
• 1 egg
  
• 2 1/4 cups Gold Medal all-purpose flour
  
• 1 teaspoon baking soda
  
• 1/4 teaspoon salt
  
• 1 (6 ounce) package white baking bars, cut into 1/4 to 1/2 inch chunks
  
• 1 (3 1/2 ounce) jar macadamia nuts coarsely chopped
  






Instructions



1. Preheat oven to 350 degrees. Beat sugars, butter, shortening, vanilla and egg in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Stir in flour, baking soda and salt (dough will be stiff). Stir in white baking bar chunks and nuts.
   
2. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.