White Chocolate Chip and Cashew Cookies

  Recipe from Bon Appetit`.  These are delicious and will be gobbled up quickly.

2-1/2 cups all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt 

1/4 teaspoon nutmeg 

1 cup (2 sticks) unsalted butter, room temperature

1 cup sugar

1/4 cup un-sulfured molasses

2 eggs

1 teaspoon vanilla

1-1/2 cups roasted unsalted cashews (about 7 1/2 ounces), chopped

1/2 cup white chocolate chips

Sift first 4 ingredients into medium bowl.  Using an 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)   Yield: about 3 dozen.

These cookies are also great made with regular semisweet chocolate chips.

Graphics from Heart to Me