The is a wonderful recipe, but I, like others, did make some changes. I doubled the recipe, except the nuts and white chocolate. Instead of 1 cup butter, I used 1/2 cup butter and 1/2 cup Crisco. If too salty for you, either use unsalted nuts or use salted nuts and do not add any salt. I did not chop the chocolate and roughly chopped the nuts (almost like cutting the nuts in 1/4s). I baked 1 heaping tablespoon that I rolled in a ball on parchment paper for approx 8 min. until lightly browned. Let cool on pan 2-3 min., then move to a cooling rack. Perfect! By putting in to a ball, it doesn't run at all. Hint: when making that ball, keep the nuts inside the dough so that the nuts don't get too dark on the bottom.
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