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| 1 Tasse | Butter Flavor Crisco |
| 2 Esslöffel | milk |
| 3/4 Tasse | brown sugar firmly packed |
| 1/2 Tasse | Sugar granulated |
| 1 | egg |
| 1 1/2 Teelöffel | vanilla |
| 1 3/4 Tasse | all-purpose flour |
| 1 Teelöffel | Baking soda |
| 1/2 Teelöffel | salt |
| 1 Packung | White Chocolate baking bar 6 ounce package, cut into 1/4 to 1/2 inch pieces |
| 1 Tasse | Nuts, coarsely chopped almonds, pecans, walnuts macadamias etc... |
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1. Heat oven to 375 F.
2. Cream Butter Flavor Crisco and milk in a large bowl at medium speed of electric mixer until well blended. Add brown and granulated sugar gradually. Beat in egg and vanilla.
3. Combine flour, baking soda and salt. Add to creamed mixture. Mix well. Stir in white chocolate and nuts. Drop level measuring tablespoonfuls of dough 2 inches apart onto ungreased baking sheet.
4. Bake at 375 for 8 minutes. Cool on baking sheet one minute. Remove to cooling rack.
Makes 5 dozen 2 inch cookies.
David Knight
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