Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Butter 1/2 ts Baking soda
1/2 c Brown sugar 4 oz Candied papaya, chopped
1/2 c White sugar 4 oz Candied mango, chopped
1 Egg 4 oz Candied pineapple, chopped
1/2 ts Vanilla 4 oz Dried apricot, chopped
1 c + 2 T all-purpose flour 8 oz Chopped Macadamia nuts
1/2 ts Salt 8 oz White chocolate chunks

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.

Note: If you can't purchase all of the candied fruits, use what you
have on hand-it will still be scrumptious.

Yield: 2 1/2 - 3 dozen. Larry Rosenberg, author of Muffins Cupcakes
(published by The American Cooking Guild), Fairview, NJ.

Randy Shearer

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