March 2, 2011
White Chocolate Cashew Cookies
First before we jump into some really fabulous cookies I have a confession to make...My attempt to go meat free for the month of February failed horribly! I've gone a month's time before without meat, but I just couldn't do it this time as hard as I tried. I kept craving chicken and not matter what proteins I ate to take away the chicken craving, it just didn't work! So it's time to own up to that! I did however cut back on meat, which is where I ultimately wanted to go anyway.
Now let's talk some cookies!
I used to detest white chocolate. When I was a kid I avoided the stuff like the plague! I have no idea when I got over this aversion, I don't quite remember, and perhaps it's because I now like really good white chocolate and not the cheap stuff with no cocoa butter, but now I'm quite fond of "vanilla chocolate" as Alexis likes to call it.
And now the other element of the cookie that I've always adored...Cashews! For this cookie you'll want to look for a roasted variety that uses sea salt. The flavor of this, coupled with the white chocolate chips, gives the cookie a really nice taste. It just all melds together so well.
This is another one of those recipes where you could switch out ingredients easily. You could add chocolate chips in place of the white chocolate variety or you could replace the cashews with another nut of your choosing. But trust me you most likely won't want too, they're fabulous as is!
What You'll Need:
3 cups of unbleached all purpose flour
1 cup of organic cane sugar
1 cup of natural brown sugar
1 teaspoon of sea salt
1 teaspoon of baking soda
2 sticks of butter, softened
1 tablespoon of vanilla
1/3 cup of half and half
2 cups of roasted sea salt cashews, chopped
1 - 11.5 package of white chocolate chips or chunks (Note: I usually use Ghirardelli chips or chop up a few Green & Black's white chocolate bars.)
In a large bowl stir together flour, sugars, salt and baking soda until completely mixed. Set aside.
In a separate bowl mix together butter, eggs, vanilla and half and half.
Add the wet mixture to the dry mixture and mix until dough forms. Then stir in cashews and white chocolate chips or chunks until completely incorporated. Put mixed dough in a container with a cover. Refrigerate the dough for at least 4 hours to overnight.
Preheat oven to 350 F.
Scoop out rounded tablespoons of dough and place on a baking sheet that has been lined with a silicone baking mat or parchment paper:
Place cookie sheet(s) in a preheated oven and bake for 10-14 minutes until cookies are lightly golden:
Let cookies cool and store in an airtight container.
And now you're ready to enjoy the yummy goodness!
Grab a glass of milk or a steaming cup of hot chocolate (or hot white chocolate) and dig in!
Notes: Sometimes when I make these cookies I like to add whole cashews instead of chopping them for a bit of a chunkier texture.
Posted by Dianne at March 2, 2011 10:33 AM
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These sound wonderful. I LOVE white chocolate.
Posted by: Blog is the New Black at March 2, 2011 10:48 AM
Oh, delish. They look great!
Posted by: Melissa at March 2, 2011 2:08 PM
Posted by: Dianne at March 3, 2011 10:07 AM
Oooh now they look good! I love cashews.
Posted by: Jan at March 3, 2011 10:34 AM
Have you ever tried GF-ing these? They sound delicious, but I still have a month to go on my GF experiment.
Posted by: cjmr at March 3, 2011 10:19 PM
I haven't tried these gf. Jamison wouldn't touch them with a ten foot pole so I didn't bother. King Arthur Flour has a new gf cookie mix that you add your own embellishments too. I bet you could take that and add the cashews and white chocolate chips and it would be similar.
Posted by: Dianne at March 4, 2011 2:16 PM
Mmm, I love white chocolate and cashews. What a great idea to combine them in a cookie. I have a sweet treat linky party going on at my blog until tomorrow night and I'd like to invite you to stop by and link your cookies up. http://sweet-as-sugar-cookies.blogspot.com/2011/03/sweets-for-saturday-7.html
Posted by: Lisa at March 6, 2011 3:10 PM