A taste of the tropics in every bite! Preheat oven to 375?. In a large bowl, cream butter. Gradually add brown and white sugars and beat until creamy. Beat in egg and vanilla. Sift and stir in flour, salt and baking soda. Fold in candied fruits, nuts and white chocolate. Drop batter by teaspoonfuls, well apart, on a greased cookie sheet. Bake at 375? for about 8-10 minutes. Remove to wire racks and let cool. Note: If you cant purchase all of the candied fruits, use what you have on hand-it will still be scrumptious. Yield: 2 1/2 - 3 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ. Randy Shearer
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|Serving Size: 1 Serving (1598g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3082 (54%)|
|Amt Per Serving||% DV|
|Total Fat 342.5g||457 %|
|Saturated Fat 131g||655 %|
|Monounsaturated Fat 180.9g|
|Polyunsanturated Fat 9.9g|
|Cholesterol 503.2mg||155 %|
|Sodium 1629.3mg||56 %|
|Potassium 1905.6mg||50 %|
|Total Carbohydrate 683.1g||201 %|
|Dietary Fiber 19.4g||78 %|
|Sugars, other 663.7g|
|Protein 38.8g||55 %|
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Calories per serving: 5747
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