White Chocolate Chip Cookie with Macadamia Nuts

Yields:	24 COOKIES
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BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO SCRAPE DOWN SIDES OF BOWL, ABOUT 1 MIN.

ADD FLOUR,BAKING SODA AND SALT AND MIX UNTIL JUST COMBINED.

DO NOT OVER MIX. STIR IN WHITE CHOCOLATE CHUNKS AND NUTS.

MOUND DOUGH BY 1/3 CUPFULS ONTO LIGHTLY GREASED COOKIE SHEET, SPACE ABOUT 2 INCHES APART.

BAKE IN PREHEATED 375 DEGREE OVEN UNTIL LIGHLY BROWN AROUND EDGES, ABOUT 15 MIN.

COOL ON COOKIE SHEET FOR 3 MIN, THEN REMOVE TO RACKS AND COOL COMPLETLEY.

STORE IN AIR-TIGHT CONTAINER. (CAN BE PREPARED AHEAD.

STORE COOKIES UP TO 4 DAYS AT ROOM TEMP.

OR FREEZE 3 WKS.

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yum yum!!!!