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 essence 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
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
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