White Chocolate Macadamia Nut Cookies

This is a slightly crispy cookie with just the right amount of chocoloate and nuts. I chopped the nuts to make them similar in size to the chocolate chips for a more even flavor distribution. These cookies do spread, even after the dough has been refrigerated. For a thicker cookie, use only 1/4 cup of shortening. 

Ingredients

1/2 cup butter softened
3/4 cup packed brown sugar
1/2 cup shortening
1/2 cup white sugar
1 egg
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
5 ounces macadamia nuts chopped

Instructions
Preheat oven to 350 degrees F. Lightly grease cookie sheets.
Beat butter and shortening until soft and creamy. Gradually add the sugars and beat well.
Add egg and vanilla and beat well.
Combine flour, soda and salt; gradually add to butter mixture beating well after each addition. Stir in chips and nuts.
Drop dough by rounded teaspoonfuls onto lightly greased cookie sheets. Bake for 10-12 minutes or until done. Remove to wire racks to cool.

Yields 18 cookies.