Ingredients
- 1 egg
- 250 gr chocolate chunks (white)
- 130 gr macadamia nuts (chopped)
- 120 gr candied pineapple
- 110 gr butter
- 110 gr brown sugar
- 100 gr sugar (white)
- 65 gr candied papaya
- 65 gr candied mango
- 65 gr apricot (dried)
- 5 gr all purpose flour
- 2 gr vanilla
- 2 gr baking soda
- 1 gr salt
A taste of the tropics in every bite! Preheat oven to 375�. 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 375� for about 8-10 minutes. Remove to wire racks and let cool. Note: If you can't purchase all of the candied fruits, use what you have on hand-it will still be scrumptious. Yield: 2.5 3 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ. Randy Shearer
