Cashew and White Chocolate Cookies

  • Baking Temp (degrees F): 325
  • Views: 6685

Recipe by Squirrelly Cakes, Premium Member © 2007 Sarah Phillips

These are great to make for holiday giving.

2/3 cup unsalted butter or margarine
2/3 cup dark or light brown sugar, packed 
1 large egg
1 teaspoon. pure vanilla extract

2 1/2 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
1 teaspoon baking soda
1/2 teaspoon salt

One 12 ounce package of vanilla baking chips or the equivalent in a good quality white chocolate bar, chopped up - (set aside 3 ounces or 1/2 cup approximately of this amount for use after the cookies are cooled)

1 1/2 cups coarsely chopped cashews (set aside 1/2 cup of this amount for use on cooled cookies)

1/3 cup semi-sweet chocolate chips, melted, or again the equivalent in good quality semi-sweet chocolate set aside, (optional) for use as a drizzle on cooled cookies

Pre-heat oven to 325 degrees F.

Beat butter or margarine with brown sugar on low. Add egg and vanilla mixing until blended. Stir in the flour, baking soda and salt. Add 1 1/2 cups (12 ounces) of white chocolate pieces and 1 cup of the cashews - reserve the rest of the cashews for later. Mix well. Shape dough into 2 inch balls.

Place 2 inches apart on an ungreased and non-insulated cookie sheet and flatten slightly. Bake 12-18 minutes.

Cool 10 minutes and remove to a cooling rack to cool completely.

Melt remaining 1/2 cup (3 ounces) of vanilla chips. Dip an edge of each cookie in this melted white chocolate. Decorate with remaining chopped cashews and if desired, then drizzle melted chocolate on top.