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| 1/2 Tasse | butter |
| 1/2 Tasse | brown sugar |
| 1/2 Tasse | white sugar |
| 1 | egg |
| 1/2 Teelöffel | vanilla |
| 1 Tasse | + 2 T all-purpose flour |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | Baking soda |
| 4 x ca. 30 g | Candied papaya, chopped |
| 4 x ca. 30 g | Candied mango, chopped |
| 4 x ca. 30 g | Candied pineapple, chopped |
| 4 x ca. 30 g | Dried apricot, chopped |
| 8 x ca. 30 g | macadamia nuts chopped |
| 8 x ca. 30 g | White chocolate chunks |
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A taste of the tropics in every bite!
Preheat oven to 375ø.
In a large bowl, cream butter. Gradually add brown and white sugars and beat until creamy. Beat in egg and vanilla.
Sift and stir in flour, salt and baking soda. Fold in candied fruits, nuts and white chocolate.
Drop batter by teaspoonfuls, well apart, on a greased cookie sheet. Bake at 375ø for about 8-10 minutes. Remove to wire racks and let cool.
hand-it will still be scrumptious.
(published by The American Cooking Guild), Fairview, Nj.
Randy Shearer
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