Discover your new favorite cookies with this Fruity White Chocolate Chunk Cookies recipe! Dried apricots and cranberries team up with chopped macadamia nuts to make these white chocolate chunk cookies a chewy, nutty treat.
Combine flour, salt and baking soda. Beat shortening and sugar in large bowl with mixer until light and fluffy. Add egg, milk, vanilla and coconut extract; mix well. Gradually add flour mixture, beating well after each addition. Stir in remaining ingredients.
Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets.
Bake 11 to 13 min. or until lightly browned. Cool 1 min. Remove to wire racks; cool completely.
These delicious cookies can be baked ahead of time. Cool completely, then wrap in plastic wrap. Place in airtight container or freezer-weight resealable plastic bags. Freeze up to 1 month. Thaw at room temperature before serving.
Prepare dough as directed, substituting softened butter or margarine for the shortening. Refrigerate 30 min. before baking as directed.
How to Store
Store in tightly covered container at room temperature.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fiber less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
36 servings, 1 cookie each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.