Serves: 5
Total Calories: 965
Yield: 4 dozen
In large bowl, combine brown sugar, sugar, butter, shortening, vanilla, and egg. Blend well. Stir in flour, baking soda, and salt. Blend well. Stir in white chocolate and almonds. Mix well. Drop by rounded teaspoonfuls, 2 inches apart, onto an ungreased baking sheet. Bake at 375° until light golden brown, 8–10 minutes. Remove immediately.
Fun Fact: How big is the Grand Canyon? Counted in river miles, it is 277 miles long. The width is as much as 18 miles and the deepest point is 6,000 vertical feet from rim to river. A trip to the bottom of the Canyon and back (on foot or by mule) is a two-day journey. Rim-to-rim hikers generally take three days one-way to get from the North Rim to the South Rim. A trip through Grand Canyon by raft can take two weeks or longer.
This White Chocolate and Almond Cookies recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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