Published on December 2nd, 2014 | by Kristen Swain0
Christmas Cookies – White Chocolate Cashew Cookies
When I was thinking about cookie making, I cleaned all the chips, nuts, and baking ingredients out of my cupboard to see what I had to work with.
I found a bag of Ghirardelli White Baking Chips in my stash.
And, we had a good-sized container of cashews in the nuts stash.
My oldest minion adores cashews. Sometimes she takes them to school with cheese cubes for a snack.
I had to offer her a bigger container of a favorite nut mix to be able to use the rest of her cashews.
BUT. I had to have them.
I had an idea that cashews and white chips would be so much like white chocolate macadamia nut cookies. I had to try it.
And, boy, was I right!!!!
In fact, I like these cookies a whole BUNCH more than white chocolate macadamia nut cookies.
If you are a total white chocolate/macadamia cookie adoring fan, these might not hit those notes.
For me, I only sorta kinda like macadamia cookies, so these cookies to me were more wonderful! (And, cashews are a good bit less expensive then macadamia nuts!)
They are creamy and crunchy and chewy on the inside!
Let’s get started.
White Chocolate Cashew Cookies
1 cup brown sugar
3/4 cup sugar
1 cup butter
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2 cups roasted cashews
1 bag vanilla baking chips
Cream butter and sugars together, then add eggs and vanilla. Add your soda and salt, then flour. When dough is mixed well, add your cashews and baking chips.
Bake at 325 degrees for about 10-15 minutes. Until the edges are just turning brown and cookie is set looking. Makes about 40 cookies.
Again, I will remind you that I formed these into cookie rounds, on a parchment covered sheet pan, and flash froze them for about 30 mins.
Then bagged them for individual baking. One of the nice things that comes from making these into rounds is a beautiful, uniform look to the cookies. They bake off all looking like beautiful store bought cookies, but taste oh-so-homemade!
You may wonder why I use butter in my recipes ( only stick please, not tub kinds) instead of margarine. Butter is much more a pure food, and margarine has so many fake ingredients, I prefer not to use it at all.