| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
November 19 |
1 |
servings |
INGREDIENTS
| 2 1/2 |
c |
All purpose flour |
| 1 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Nutmeg |
| 1 |
c |
Unsalted butter; room temperature (2 |
|
|
; sticks) |
| 1 |
c |
Sugar |
| 1/4 |
c |
Unsulfured molasses |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 1 1/2 |
c |
Roasted unsalted cashews; (about 7 1/2 |
|
|
; ounces), chopped |
| 1/2 |
c |
White chocolate chips |
INSTRUCTIONS
Sift first 4 ingredients into medium bowl. Using electric mixer, cream
butter, sugar and molasses in large bowl until fluffy. Beat in eggs and
vanilla. Mix in dry ingredients. Add cashews and chocolate chips.
Refrigerate 1 hour or overnight.
Preheat oven to 350F. Grease cookie sheets. Drop dough by rounded
tablespoonfuls onto sheets, spacing 2 inches apart. Bake until golden
brown, about 12 minutes. Cool on cookie sheets 2 minutes. Transfer to rack
and cool completely. (Can be prepared 1 week ahead. Store in airtight
container.)
Makes about 3 dozen.
Bon Appetit November 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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