White Chocolate and Cashew Thins

These cookies are really thin and crunchy. Try eating them with ice cream.

4 tablespoons (1/2 stick) slightly salted butter, softened
1/4 cup packed light brown sugar
1/4 cup corn syrup
1/2 cup salted cashews, chopped fine
1/3 cup all-purpose flour
1 teaspoon vanilla essence
1 1/2 cups white chocolate, coarsely chopped

Heat oven to 350 degrees F. Grease two baking sheets.

In a heavy saucepan, melt the butter. Add the brown sugar and corn syrup and bring to a boil, stirring continuously for 3 to 4 minutes until the sugar dissolves. Remove from the heat. Stir in the cashews, flour and vanilla until well mixed.

Drop half-teaspoon mounds spaced well apart onto the baking sheets. Use the back of a spoon to spread each mound into a circle. Bake for 8 to 10 minutes or until golden brown. Turn the baking sheets around halfway through cooking. Cool on the baking sheets for 1 minute, then transfer to a wire rack to cool completely.

Melt the chocolate in a small bowl set over a saucepan of barely simmering water. Dip a fork into the melted chocolate and drizzle over the cookies. Return to the wire rack to set. Once set, store in an airtight container. These are not suitable for freezing.

Tip: Do not over-bake these cookies or they may be too dry and taste stale. Because they are thin, they continue to bake even when removed from the oven.

Servings: approximately 30