Pistachio and White Chocolate Cookies
1 1/4 c Firmly packed light brown sugar
3/4 c Butter flavored crisco
2 tb Milk
1 ts Vanilla
1 Egg
1 3/4 c Flour
1 ts Salt
3/4 ts Baking soda
1 c White chocolate chunks
1 c Pistachios, toasted, skinned chopped
Preheat oven to 375F. Place sheets of foil wrap on cooling surface.
Beat brown sugar, crisco, milk and vanilla until well blended, then beat in egg.
Combine flour, soda and salt then add to creamed mixture just until blended. Stir in white chocolate and nuts gently.
Drop by teaspoonfuls 3" apart on ungreased cookie sheets. Bake, one sheet at a time, about 8-10 minutes for chewy or 11-13 minutes for crisp cookies. Cool on sheet 2 minutes, remove to foil.