WHITE CHOCOLATE-MACADAMIA NUT COOKIES

Making dessert is my kind of cooking. Your family is sure to delight in these bites—a nice change from the classic chocolate chip.

—SHANA BOUNDS MAGEE, MS

PREP: 20 MIN. + CHILLING • BAKE: 15 MIN. • MAKES: ABOUT 2 1/2 DOZEN COOKIES

1/2 cup butter, softened

1/2 cup shortening

3/4 cup sugar

1/2 cup packed brown sugar

1 large egg

2 teaspoons vanilla extract

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

10 ounces white chocolate, coarsely chopped

1/2 cup coarsely chopped macadamia nuts, lightly toasted

1. In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in white chocolate and nuts. Cover and chill dough for 1 hour.

2. Drop by heaping tablespoonfuls about 3 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Let stand a few minutes before removing to a wire rack to cool.

image FROM THE COOKIE JAR

Butter and shortening have properties that affect the texture and flavor of baked goods differently. By combining them, you get the wonderful flavor of butter, while shortening helps cookies retain their shape.