Cream together butter and sugar. Beat in eggs, one at a time. Add raspberry liqueur. Set aside.

Sift flour, baking powder, and salt and gradually add to sugar mixture. Stir in chocolate. Add white chocolate chips and nuts, mixing in well.

Drop batter by rounded teaspoonfuls onto a greased cookie sheet. Bake for 8-10 minutes until cookie looks firm and is shiny on top. Yield: Approximately 4 dozen cookies. Each: About 90 calories, 6 g fat, 9 mg cholesterol, 50 mg sodium.