Tuesday, April 20, 2010

the cookie cure

Like I mentioned last week, I've been feeling a bit blue lately-- and what better cure for the blues than a batch of fresh-baked cookies? Not just any cookies, though. I needed something a little different... but still comforting and somewhat familiar. And thus, my Cure-All macadamia white chocolate chip cashew butter cookies were born.

I am in *love* with this flavor combination. My husband --who has a habit of dipping pieces of chocolate into peanut butter as a snack (weirdo)-- surprised me one day with a square of white chocolate dipped into some precious, coveted cashew butter. I'm not crazy about white chocolate but, it was so creamy and delicious that I had to make something with those two ingredients. And you just can't go wrong with cookies. EVER.

After experimenting with a few recipes, the best and final version is actually a modified JOC recipe for classic peanut butter cookies. Despite the difference in texture between traditional PB and cashew butter (the latter, like most natural nut butters, is more runny), the cookies still have the familiar crisp edges and rich gooey insides-- exactly what I was going for. The addition of white chocolate bits and roasted macadamia nuts sweetens the deal and gives these little beauties the perfect touch of crunch.

Cure-All Cookies

{adapted from JOC, 2006}

  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1/3 cup unsalted butter, softened
  • ½ cup sugar
  • ½ cup packed brown sugar
  • 1 large egg
  • 1 cup cashew butter
  • ½ teaspoon vanilla
  • ¾ cup white chocolate chips
  • ¼ cup roasted macadamia nuts, coarsely chopped
1. Preheat the oven to 375°F. Grease or line 2 cookie sheets. Whisk the flour and baking soda together in a small bowl, and set aside.

2. In a large bowl, beat the butter and sugars together until well blended. Add in the egg, cashew butter and vanilla, and beat to combine. Stir in the flour mixture until blended. Gently fold in the white chocolate chips and chopped nuts.

3. Shape dough into 1-inch balls and arrange about 2 inches apart on the cookie sheets. Flatten dough with your fingers, a flat-bottomed glass, or a fork (don't skip this step or the cookies won't bake properly). Bake 1 sheet at a time, 10 to 12 minutes until the edges are golden brown. Allow cookies to set up on the sheet for a minute before moving to a wire rack to cool completely.

If you're not into cashews, substitute classic peanut, creamy almond or rich hazelnut butters. Also, feel free to swap out the white chocolate chips and macadamia nuts for semi-sweet chocolate bits, toasted cashews, slivered almonds, or whatever else you're craving-- go nuts :-)  

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