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White Chocolate and Cashew ThinsThese 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 choppedPreheat 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 overbake 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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