Airbake Giant Cashew White Chocolate Cookies Recipes

AIRBAKE GIANT CASHEW WHITE CHOCOLATE COOKIES

Steps:

• Preheat oven to 325.
• In a large bowl, cream butter and sugar. Stir in egg and vanilla; mix until well blended.
• Stir in flour and soda.
• Add 1 1/2 cups (9 oz.) vanilla chips and 1 cup cashews; mix well.
• Shape dough into 2 inch balls. Place 2 inches apart on ungreased cookie sheet; flatten slightly.
• Bake 15 to 18 minutes until golden brown. Cool 10 minutes; remove to wire cooling racks. Cool completely.
• Melt remaining 1/2 cup (3 oz.) vanilla chips. Dip in an edge of each cookie and decorate with remaining chopped cashews. If desired, drizzle with melted chocolate.

WHITE CHOCOLATE CHIP AND CASHEW COOKIES

Steps:

• 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 350°F. 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.)

DEATH BY WHITE CHOCOLATE COOKIES

Steps:

• Preheat oven to 350°.
• Microwave semi-sweet chocolate in large bowl on high for 2 minutes.
• Stir until chocolate is melted and smooth.
• Stir in sugar, butter, eggs and vanilla until well blended.
• Stir in flour and baking powder.
• Stir in white chocolate and nuts.
• Drop by scant 1/4 cupfuls onto ungreased cookie sheet.
• Bake 13-14 minutes or until cookies are puffed and feel set to the touch.
• Cool 1 minute and remove from cookie sheet.
• Cool completely on wire rack.

CHOCOLATE CHOCOLATE CHOCOLATE CASHEW COOKIES (WITH RAISINS)

Steps:

• Preheat oven to 350°F
• Beat butter, sugars, cocoa,baking soda, and salt in a large bowl on medium speed for 3 minutes or until fluffy.
• Beat in eggs and vanilla until well blended. Gradually add in flour while mixing on low speed. Mix until well-blended.
• Stir in the chocolate chips, nuts, and raisins.
• Form balls of dough measuring 1 1/2 - 2 inches in diameter, and place on an ungreased cookie sheet. Flatten the balls slightly with the palm of your hand.
• Bake for 12-14 minutes (don't overbake or they might be dry).
• Cool on cookie sheets for about 2 minutes before moving them to wire racks to finish cooling.

CATHY'S WHIPPED SHORTBREAD COOKIES

Steps:

• Cream butter until light and fluffy, then add icing sugar and cornstarch. Mix and whip until light and creamy.
• Then add vanilla and flour (a bit at a time) and whip again until light and creamy.
• Drop from a spoon or use a cookie gun to make shapes on a pan.
• Bake in a 325°F oven for 20-25 minutes, depending on size of cookie (just until set and starting to turn pale golden).

WHITE CHOCOLATE CASHEW CLUSTERS

Steps:

• Place cereal and nuts in a large bowl.
• Melt white chocolate in double boiler or microwave low and slow.
• Pour melted chocolate over dry ingredients and toss to coat. (Optional add-ins 1/2 -1 cup chopped Kraft caramels, Broken pretzel sticks or halved dried cranberries, etc.).
• Line a cookie sheet with parchment.
• Pour mixture onto parchment and spread into a single layer.
• Put in refridgerator to harden then break into bite sized pieces.
• Enjoy!

APRICOT WHITE CHOCOLATE COOKIES

Steps:

• Preheat over to 350°F (or 175°C).
• In a large bowl, cream together the butter and brown sugar.
• Beat in the egg and vanilla.
• Mix in the flour, baking soda and salt.
• Add the nuts, apricots and white chocolate.
• Spoon onto an ungreased cookie sheet and bake for 8 to 12 minutes. (These cookies don't spread very much, so they can be pretty closely packed onto the cookie sheet).
• Transfer to a cooling rack.