White Chocolate & Macadamia Nut Cookies Patricia Crawford McKnight, Class of 1965

1 cup all-purpose flour 3/4 teaspoon baking powder 1/8 teaspoon salt 1/8 teaspoon baking soda 1/2 cup plus 2 tablespoons unsalted butter, room temperature 3/4 cup packed brown sugar 1 teaspoon vanilla extract 1 large egg 1 1/2 cups white chocolate chips 3/4 cup coarsely chopped macadamia nuts 3/4 cup coarsely chopped pecans

Preheat oven to 350 degrees. Grease 2 heavy, large cookie sheets. Mix first 4 ingredients in small bowl. Using electric mixer, beat butter, sugar and vanilla in larger bowl until light and fluffy. Beat in egg. Stir in dry ingredients, then stir in white chocolate chips and nuts. Drop cookie dough by scant 1/4 cupfuls onto cookie sheets, spacing evenly. Bake until golden brown, about 15 minutes. Cool cookies on cookie sheets for 5 minutes. Transfer cookies to rack and cool completely. Store in airtight container at room temperature. Makes about 18 cookies.

Pecan Pie Bars Patricia Crawford McKnight, Class of 1965

2 cups unsifted flour 1/2 cup confectioners sugar 1 cup unsalted butter, room temperature 1 (14 oz.) can Eagle Brand milk 1 egg 1 teaspoon vanilla extract 1 (6 oz.) package almond brickle chips 1 cup chopped pecans

Preheat oven to 350 degrees (325 degrees if using glass dish). In medium mixing bowl, combine flour and sugar. Cut in butter until mixture resembles course corn meal. Press firmly on bottom of 13"x9" baking pan. Bake 15 minutes. Meanwhile, in medium mixing bowl, beat Eagle Brand, egg and vanilla. Stir in chips and pecans. Spread evenly over prepared crust. Bake 25 minutes, or until golden brown. Cool. Chill thoroughly. Cut into bars. Store in refrigerator.