This week's tropical-inspired cookie recipe is a potential award-winning one.

Carrie Woehler of Norcross is one of 30 finalists in the Mrs. Fields 30th Anniversary Cookie contest. Cookie connoisseurs from across the nation were asked to submit original cookie recipes in hopes of being the inspiration behind the next Mrs. Fields Cookie.

Woehler was at a Mrs. Fields shop when she spotted a flier for the cookie contest. She took a look at the current offerings and quickly decided the store was lacking a funky fruit flavor.

"I selected mango for its growing popularity and sweet, mild taste," Woehler said. "It gives the cookie a tropical feel, but doesn't overpower the cookie itself."

She paired the sweetness of the mango with spices, including cardamom, cloves, cinnamon and nutmeg, to create a cookie full of flavor.

You can help Woehler by voting on her cookie creation at The grand-prize winning cookie will be sold in more than 400 Mrs. Fields stores nationwide, and the baker will win a trip to New York City as well as a GE Dream Kitchen.

SideBar: Mango Spice Cookie

2 1⁄4 cups all-purpose flour

1 teaspoon salt

1 teaspoon plus a pinch baking soda

1 egg

2 ounces (4 tablespoons) milk

1 1⁄2 teaspoons vanilla extract

2 sticks unsalted butter

1 cup sugar

1⁄2 cup dark brown sugar

1 cup dried mango (cut into small chunks)

1⁄2 cup walnut pieces, chopped small

1⁄4 teaspoon nutmeg

1⁄4 teaspoon cinnamon

15 whole cloves, ground (or 1⁄2 teaspoon of ground cloves)

10 cardamom pods, ground (optional)

Preheat oven to 350 F. In a medium bowl, sift together flour, salt and baking soda. In a small bowl, whisk egg, milk and vanilla. In a large mixing bowl (or stand mixer) cream two sticks of butter on low. Add both sugars and mix on high. Reduce speed and add egg/liquid mixture and mix in. Slowly add dry mixture to wet mixture in small quantities, mixing until fully integrated with each addition.

When the batter is formed, mix in nutmeg, cinnamon, cloves and cardamom until they are thoroughly mixed in. Add mango chunks and walnuts. Scoop onto cookie sheets covered in parchment paper - leave plenty of room between, they will expand quite a bit. Makes 2 1⁄2 dozen large cookies.