6oz.white chocolate baking bar,cut into chunks (I use Ghiradelli White Chocolate)
1cupmacadamia nuts,coarsely chopped
1cupdried cranberries(I used reduced sugar CranRaisins and it was perfect)
3-4ounceswhite chocolate bar for drizzle(optional)
Preheat oven to 350 degrees. Lightly grease cookie sheets.
In a large bowl, beat butter & shortening until creamy. Gradually add sugars and beat until well incorporated. Continue beating while adding the egg, vanilla and almond extracts. In a separate bowl, combine flour, baking soda & salt. Gradually add this mixture to the butter-sugar mixture and continue beating until well mixed. Stir in white chocolate chunks, macadamia nuts and cranberries.
Drop by rounded teaspoonfuls 2” apart onto prepared cookie sheets. Bake for 9-11 minutes or until lightly browned. Cool slightly on cookie sheets then move to wire racks until cooled completely.
Melt 3-4 oz white chocolate in microwave safe dish, in 30-second increments, stirring in-between, until melted. Pour into a small Ziploc bag. Snip corner and drizzle over cooled cookies. Allow chocolate to set prior to storing.