I come from a family that likes to be creative in the kitchen. I enjoy dreaming up new recipes, as well as putting a spin on old favorites.
Cashews are one of my favorite nuts, and I like them even better when they are paired with chocolate. After wondering how they would taste together in a cookie, I decided to create a recipe featuring that combination. I also added cherries to the mix to give the cookies a lovely tart note and some textural interest. Since I prefer to make small batches of cookies when I bake (it lessens the temptation for me to eat too many!), I crafted this recipe to generate a smaller yield. Of course, one may easily double or triple the recipe if one is making them for a crowd.
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2 dozen cookies
- 1/2 cup salted butter, softened
- 1/4 cup white sugar
- 1/2 cup brown sugar, firmly packed
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cup flour
- 3/8 teaspoon salt, (omit 1/8 tsp of the salt if using salted cashews from a can)
- 1/2 teaspoon baking soda
- 1/8 teaspoon cinnamon
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup dried Morello cherries, (other any other type of dried tart cherry)
- 1/2 cup dry-roasted cashews, broken into pieces
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- Preheat the oven to 350° F.
- Cream the butter, white sugar, and brown sugar together in a bowl.
- Add the egg and vanilla to the creamed butter/sugar mixture and mix well.
- In a separate bowl, combine the flour, salt, baking soda, and cinnamon.
- Dump the flour mixture into the bowl containing the butter/sugar mixture 1/2 cup at a time, stirring well between each addition of flour.
- Add the chocolate chips, cherries, and cashew pieces to the cookie dough and stir until all 3 are well-distributed throughout the dough.
- Either lightly grease or cover a cookie sheet with parchment paper. Place the cookie dough on the cookie sheet in rounded tablespoon-fulls.
- Bake the cookies for 14 minutes, or until lightly browned around the edges. Let the cookies rest for a minute on the cookie sheet before transferring them to a wire rack to cool. Store the cookies in an airtight container.
- I prefer to use dry roasted cashews for this recipe because they lack the extra oils that are typically added to cashews packed in a can. They are usually also less salty than their canned counterparts, which is why I recommend using less salt in the recipe if you do choose to use cashews from a can.
- This cookie dough can be made in advance and stored in the refrigerator. Just take the dough out of the refrigerator about 10 to 15 minutes before baking it so it can soften up a bit.