Apricot & Cranberry White Chocolate Chunk Cookies

• 1-3/4 cups flour
• 1/4 tsp. salt
• 3/4 tsp. baking soda
• 3/4 cup butter-flavor shortening
• 1-1/4 cups packed brown sugar
• 1 egg
• 2 Tbsp. milk
• 1 tsp. vanilla
• 1 tsp. coconut extract
• 1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), coarsely chopped
• 3/4 cup chopped dried apricots
• 1/2 cup dried cranberries
• 1/2 cup chopped PLANTERS Macadamias

1. Heat oven to 375F.
2. Combine flour, salt and baking soda.
3. Beat shortening and sugar in large bowl with mixer until light and fluffy.
4. Add egg, milk, vanilla and coconut extract; mix well.
5. Gradually add flour mixture, beating well after each addition.
6. Stir in remaining ingredients.
7. Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets.
8. Bake 11 to 13 min.
9. or until lightly browned.
10. Cool 1 min.
11. Remove to wire racks; cool completely.

flour, salt, baking soda, butterflavor shortening, brown sugar, egg, milk, vanilla, coconut extract, s white chocolate, apricots, cranberries

Taken from www.kraftrecipes.com/recipes/apricot-cranberry-white-chocolate-chunk-cookies-56653.aspx (may not work)