My aunt and I would bake together when I was growing up, and we had a similar recipe for a white cookie. After some experimenting, I added the macadamia nuts and white chocolate chips. My family and co-workers rave over these treats.
—JOYCE GETHING PAMPA, TX
PREP: 25 MIN. + CHILLING • BAKE: 10 MIN./BATCH • MAKES: 5 1/2 DOZEN
1/2 cup butter, softened
1/2 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
6 ounces white baking chocolate, coarsely chopped
1/2 cup coarsely chopped macadamia nuts, toasted
Additional sugar
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, cream of tartar and salt; gradually add to the creamed mixture and mix well. Stir in chocolate and nuts. Cover and refrigerate for 1 hour or until easy to handle.
2. Roll into 1-in. balls. Dip each ball halfway in water, then in sugar. Place sugar side up 2 in. apart on ungreased baking sheets; flatten slightly.
3. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool.