These pretty, swirled cookies are perfect for those with refined tastes.
1/3 C. butter 1/3 C. brown sugar, packed 1/4 C. raspberry jam 1/3 C. granulated sugar 1 egg 1 tsp. vanilla extract 1 1/2 C. flour 1 tsp. baking soda 8 oz. white chocolate chips or chopped white chocolate 1 C. macadamia nuts, chopped
Cream butter and sugars. Add egg and beat in. Add vanilla extract and raspberry jam. Mix well. Mix together flour and baking soda. Gradually add flour mixture to batter. Stir in nuts and chips. Drop by rounded teaspoonful onto lightly greased cookie sheets, about 2 inches apart. Bake at 350 degrees for 8-10 minutes. Don't overbake. Cool on racks.