Spicy Pandan Cashew White Chocolate Cookies Recipe
Baked for the 2010 Serious Eats Cookie Swap by Krista Garcia, SENY Fast Food International columnist.
Adapted from PhamFatale.com
- Yield:Yields 36 cookies
Ingredients
- 16 tablespoons unsalted butter (2 sticks), soft at room temperature
- 1 cup brown sugar, tightly packed
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon cream of tartar
- ½ teaspoon salt
- 2 tablespoons pandan paste
- 4 ounces white chocolate chips or roughly chopped candy bar
- 4 ounces chile-lime cashews, coarsely chopped (Trader Joe’s brand is perfect)
Directions
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1.
Preheat oven to 375°F.
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2.
In mixing bowl, beat eggs with sugar until foam is pale yellow and the texture of the eggs is thicker, about 5 minutes. Add vanilla extract.
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3.
In another bowl, combine flour, salt, baking powder and cream of tartar.
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4.
Cream butter with brown sugar. Add egg mixture and dry ingredients and mix. Add pandan paste. This is where dough will turn crazy green. (This is also where a purist would use liquid extracted from soaked pandan leaves for color and flavor, but nothing about these cookies is really traditional so it’s OK. Then again, I actually prefer garish green pistachio gelato to the pale naturally hued version. It’s up to you.) Mix well, and incorporate cashews and white chocolate bits.
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5.
Drop big spoonfuls onto baking sheet lined with parchment paper or silicone mat.
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6.
Bake for about 5 minutes at 375°F, then lower heat to 350°F for another 6 minutes. Remove from oven and transfer the cookies to cooling racks.