Larry's tropical treats

Yield: 1 servings

Measure Ingredient
½ cup Butter
½ cup Brown sugar
½ cup White sugar
1 \N Egg
½ teaspoon Vanilla
1 cup + 2 T all-purpose flour
½ teaspoon Salt
½ teaspoon Baking soda
4 ounces Candied papaya, chopped
4 ounces Candied mango, chopped
4 ounces Candied pineapple, chopped
4 ounces Dried apricot, chopped
8 ounces Chopped Macadamia nuts
8 ounces 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: 2½ - 3 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ.

Randy Shearer

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