Cashew White Chocolate Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F. Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking powder, baking soda and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda, cream of tartar and salt in a medium bowl; set aside.
• Beat the butter, sugar and lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy, 3 minutes. Beat in the eggs, one at a time, then beat in the lemon juice and vanilla. Reduce the mixer speed to low; beat in the flour mixture in two batches until combined. Stir in the white chocolate chips with a wooden spoon.
• Drop heaping tablespoonfuls of dough about 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are just golden around the edges, 10 to 12 minutes. Let cool 3 to 5 minutes on the baking sheets, then transfer to a rack to cool completely.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the chips, cashews and cranberries., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until golden brown. Remove to wire racks to cool.

Steps:

• Heat oven to 375°F. In large bowl, combine brown sugar, sugar and butter; beat until light and fluffy. Add milk, vanilla and egg; blend well. Add flour and baking soda; mix well. Stir in cashews and chocolate chunks.
• Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
• Bake at 375°F. for 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.

Steps:

• In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate and nuts. Cover and chill dough for 1 hour. , Drop by heaping tablespoonfuls about 3 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Let stand a few minutes before removing cookies to a wire rack to cool.

Steps:

• Preheat oven to 375 degrees.
• Stir together, flour and baking soda. Set aside.
• In large mixing bowl, combine margarine, white sugar, and brown sugar.
• Add eggs, one at a time - beat until incorporated. Add vanilla.
• Gradually, mix in flour mixture. Stir in chocolate and cashews.
• Drop by rounded teaspoonfuls onto parchment lined OR ungreased cookie sheets.
• Bake 6 to 8 minutes, OR until edges are just turning brown. Do not overbake.
• Cool 5 minutes before removing from cookie sheets to cool on rack.
• *Cashews - put cashews in a ziplock bag. Close. Use a rolling pin to break cashews into medium to large pieces.
• NOTE: Yield and Time to Make depends on size of cookies.

Steps:

• Preheat oven to 325.
• In a large bowl, cream butter and sugar. Stir in egg and vanilla; mix until well blended.
• Stir in flour and soda.
• Add 1 1/2 cups (9 oz.) vanilla chips and 1 cup cashews; mix well.
• Shape dough into 2 inch balls. Place 2 inches apart on ungreased cookie sheet; flatten slightly.
• Bake 15 to 18 minutes until golden brown. Cool 10 minutes; remove to wire cooling racks. Cool completely.
• Melt remaining 1/2 cup (3 oz.) vanilla chips. Dip in an edge of each cookie and decorate with remaining chopped cashews. If desired, drizzle with melted chocolate.

Steps:

• Sift first 4 ingredients into medium bowl. Using electric mixer, cream butter, sugar and molasses in large bowl until fluffy. Beat in eggs and vanilla. Mix in dry ingredients. Add cashews and chocolate chips. Refrigerate 1 hour or overnight.
• Preheat oven to 350°F. Grease cookie sheets. Drop dough by rounded tablespoonfuls onto sheets, spacing 2 inches apart. Bake until golden brown, about 12 minutes. Cool on cookie sheets 2 minutes. Transfer to rack and cool completely. (Can be prepared 1 week ahead. Store in airtight container.)