2 c. macadamia nuts, coarsely chopped
12 oz. pkg. white chocolate chips
2 c. flour
1/2 tsp. salt
1 c. chunky peanut butter
1 c. shortening
1 c. brown sugar
1/4 c. white sugar
2 eggs
2 tsp. vanilla

Heat oven to 375 degrees. Toast nuts in skillet over low heat 5 minutes. Cool. Mix dry ingredients together and set aside.

With electric mixer, cream peanut butter, shortening, brown sugar and white sugar for 3 minutes. Add eggs and vanilla and beat for 3 minutes more. Stir in flour mixture, then nuts and white chocolate chips. Drop by teaspoonsful on ungreased cookie sheets. Bake 12 to 15 minutes. Cool 5 minutes and remove. Makes about 5 dozen cookies.