White Chocolate Raspberry Macadamia Cookies

Ingredients
80g butter
250g raspberries (fresh or frozen and drained)
1 egg
200g all-purpose flour
150g sugar (I use brown sugar or half/half)
5ml vanilla extract or 1 packet of vanilla sugar
5 g baking soda or 1/2 packet of baking powder
120g chopped macadamia nuts
200g chopped white chocolate (or white choc chips)

Method
Preheat oven to 180°C.
Combine butter and sugar.
Beat in the egg, then add vanilla and raspberries.
By and by, add flour and baking soda/ powder mixture to batter.
Finally stir in nuts and white choc.

Drop by rounded teaspoonfuls onto lightly greased cookie sheets, not too closely together. Bake for 8 – 10 minutes, then cool on racks.

Find the original recipe here.