1/3 cup butter or margarine, softened
1/3 cup firmly packed brown sugar
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
¼ cup raspberry jam
1½ cups self-rising flour
8 ounces white chocolate morsels
1 cup chopped macadamia nuts

Preheat oven to 350°F.  Spray cookie sheets with non-stick vegetable spray.

In a large mixing bowl, cream butter and sugar until light and fluffy.  Add egg and vanilla, and raspberry jam; beat until well blended.    Gradually stir in flour until well blended.  Stir in chocolate morsels and nuts.  Drop, 2-inches apart, by rounded teaspoonfuls onto prepared cookie sheets.

Bake 8 to 10 minutes or until lightly browned.  Remove from cookie sheets; cool completely on a wire rack.

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