8 ozs. (2 sticks) butter(softened) 1 tsp. salt 1 tsp. vanilla 3/4 cup granulated sugar 1 cup brown sugar( firmly packed) 2 eggs(large or extra large) 2 1/2 cups unsifted all purpose flour 1 tsp. baking soda 1 tsp. hot water 8 ozs.(2 generous cups) walnuts, chopped 1 cup cashews, chopped 1 cup pecans, chopped 1 cup white chocolate morsels

1. Use electric mixer to cream butter, add salt, vanilla, and both sugars; beat well. Add the eggs and beat well. On low speed add half the flour, and scrap the bowl down with rubber spatula, beat only until incorporated. In a small cup stir the baking soda into the hot water to dissolve it, the mix it into the dough. Add the remaining flour, beating only until mixed. Remove the bowl from the mixer and stir in nuts and morsels.
2. Adjust the racks of the oven into thirds and preheat oven to 375 degrees F. Cut parchment paper to fit cookie sheets.
3. Spread a large piece of wax paper on the counter next to kitchen sink. Use a small cookie scoop of dough for each cookie and place the mounds on wax paper. Then wet your hands with cold water, shake off excess water, but do not dry your hands. Pick up a mound of dough and roll it between your wet hands into a smooth, round shape, then press it between your hands to flatten it evenly into a round shape about 1/2 inch thick, place in the pan 2 inches apart.( When dough starts to stick to your hands, wet them again.)
If you refrigerate the dough overnight, it is not necessary to wet your hands, just round a mound of dough and flatten it.
4. Slide cookie sheets into oven, cooking 2 pans at a time, reversing the pans top to bottom, and front to back about halfway through baking time, to ensure even browning. Total baking time 8-9 minutes, until the cookies are browned. If baking 1 sheet at a time, bake on upper rack.
Let the cookies cool for a short time on the pan until they are firm enough to be moved. Then with a metal spatula, transfer them to a cooling rack. Store in an airtight container.
Makes about 55(3 inch) cookies.