White Chocolate Cashew Drop Cookies

Today is both National Cashew Day and National Espresso Day. That got me to thinking, why not have cashew cookies to go with my double shot of espresso? Okay, so a nice Biscotti with Chocolate and Pistachios might be better, but hey this isn’t Biscotti Day or Pistachio Day. So let’s work with what we’ve got here.

Way, way back in the day when we traveled a lot, there was one thing I always looked forward to at the air port and that was Mrs. Field’s White Chocolate cookies. Granted, they weren’t baked fresh at the air port, but they did serve them warm. Macadamia White Chocolate are the best. Cashew White Chocolate are equally delicious, but much easier and cheaper to make. I don’t know about where you live, buy in my little hick ag-farming community, Cashews are plentiful. Macadamia nuts? Might have to to all the way into the city by the bay to get those.

One of the things I miss about life today is baking. Have you ever notices when you have young children, there’s a lot of baking. Baking for the school bake sale and baking for the church bake sale and baking for school parties and baking just to have the cookie jar full. Now it seems I bake like crazy around the holidays, only to give all the cookies away. I know Hubby sure would like it if I kept a tin or two here.

Maybe after the holidays (as is way after), I’ll get in the kitchen and bake just for the sake of baking. What about you?

White Chocolate Cashew Drop Cookies
1 cup Cashews, halves and pieces
3/4 cup Brown Sugar, firmly packed
1/2 cup Granulated Sugar
1 cup Butter, softened
2 teaspoons Whole Milk
1 teaspoon Vanilla Extract
1 Egg
2 cups Flour
1 teaspoon Baking Soda
1 cup White Chocolate Chunks (from 12-oz. package)

Heat oven to 375 degrees. Coarsely chop cashews. Set aside.

In large bowl, cream together both sugars with the soft butter; beat until light and fluffy. Add milk, vanilla and egg; blend well. Add flour and baking soda; mix well.

Using a wooden spoon, stir in the cashews and chocolate chunks.

Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.

Bake in the heated oven for 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets and cool on racks.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen