This recipe is the creation of improvisation. only had 10 T of butter instead of 16, and no brown sugar, i improvised, and ended up making the best WCM cookie ever. They are soft and gooey on the inside, and lightly crisp on the outside. Must try!
2In a medium bowl, cream together the butter, crisco and sugar. Stir in the egg and vanilla.
3In separate bowl, sift together flour, baking soda and salt. Stir into the creamed mixture.
4In food processor, pulse the nuts until chopped, I prefer mine somewhat fine but with some bigger chunks as well. This can also be done with knife but takes much more time.
5Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart.
6Bake for 8 to 10 minutes in the preheated oven, until lightly browned. (tip: if you are looking for a decadent, melt in your mouth texture, always underbake your cookies, they may not look ready to come out, but just trust me, let them cool and they will firm up, once you've overbaked them, you can't go back)