Title: White Chocolate and Macadamia Nut Cookies
Categories: Cookie
Yield: 18 Servings

1 c All purpose flour
3/4 ts Baking powder
1/8 ts Salt
1/8 ts Baking soda
1 1/4 Stick unsalted butter
3/4 c Packed golden brown sugar
1 ts Vanilla extract
1 lg Egg
1 1/2 c Vanilla milk (white
-chocolate) chips
3/4 c Coarsely chopped macadamia
-nuts
3/4 c Coarsely chopped pecans

Date: Thu, 12 Aug 93 09:33:35 +0200

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION)

From: mpeter@oavax.csuchico.edu (Margot Peter)

Source: Bon Appetit best of the year issue

Preheat oven to 350 F. Grease 2 heavy large cookie sheets. Mix first 4
ingredients together in a small bowl. Using an electric mixer, beat butter,
sugar and vanilla in a large bowl until light and fluffy. Beat in egg. Stir
in dry ingredients, then vanilla milk chips and nuts. Drop cookie dough by
scant 1/4 cupfuls onto prpared cookie sheets, spacing evenly. Bake until
golden brown, about 15 mins. Cool cookies on sheets for 5 mins. Transfer
cookies to rack to cool. This makes about 18.

This recipe from the Regent Beverly Wilshire Hotel in L.A. Tips: Don't let
the cookies get too brown. They should still be very soft when removed from
oven. And for those of you who didn't know: Nestles now makes vanilla milk
chips along with their chocolate and butterscotch.

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