WHITE CHOCOLATE MACADAMIA COOKIE MIX:

1 1/4 cups white sugar
1/2 cup chopped macadamia nuts
3 1.4-ounce white chocolate candy, coarsely chopped
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Mix together flour, baking soda and baking powder. Set aside. Layer ingredients in
order given in a quart sized wide mouth canning jar. Press each layer down firmly
in place. Add the flour mixture last.
Attach these directions to jar:
White Chocolate Macadamia Nut Cookies
Empty cookie mix into large mixing bowl. Use you hands to thoroughly blend mix.
Add: 1 stick butter or margarine, softened at room temp.

DO NOT USE DIET MARGARINE.

Add in 1 egg slightly beaten and 1 teaspoon of vanilla. Mix until completely
blended. You will need to finish mixing with your hands. It will take a while to
mix into a smooth dough. Shape into walnut sized balls and place 2 inches apart on
sprayed cookie sheets. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes
until tops are very lightly browned. Cool 5 minutes on baking sheet. Remove to
racks to finish cooling.
Makes 2 1/2 dozen cookies.

WHITE CHOCOLATE OATMEAL COOKIES

1/2 cup white chocolate chips
1/2 cup crispy rice cereal
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup packed brown sugar
1/2 cup semisweet chocolate chips
1/2 cup rolled oats
1/2 cup white sugar
In a 1 quart jar, layer the ingredients in the order listed. Pack down firmly after
each addition.

Attach a tag with the following instructions:

White Chocolate Oatmeal Cookies

1. Preheat the oven to 350 degrees F (175 degrees C). 2. In a large bowl, cream 1/2
cup margarine until light and fluffy. Mix in 1 egg and 2 tablespoons water. Add the
entire contents of the jar, and stir until well blended. Drop by rounded spoonfuls
onto an ungreased cookie sheet. 3. Bake for 10 to 12 minutes in preheated oven.
Remove from baking sheets to cool on wire racks. Makes 2 1/2 dozen.