Mrs Fields Cashew and Coconut Cookies Recipe
Serves/Makes: 2.5 dozen
Ingredients:
2 1/4 cups Flour
1/2 teaspoon Baking soda
1/4 teaspoon Salt
3/4 cup Light brown sugar
1/2 cup Sugar
3/4 cup Butter; softened
2 large Eggs
2 teaspoons Vanilla
1/2 cup Sweetened shredded coconut
1 cup Chopped raw cashews, unsalted
1 cup Chopped dates
1/4 cup Sweetened shredded coconut, reserved for topping
Directions:
Preheat oven to 300*F. In a medium bowl combine flour, soda and salt. Mix well
with a wire whisk and set aside. In a medium bowl combine sugars with an
electric mixer at medium speed. Add butter and mix to form a grainy paste. Add
eggs and vanilla, and beat until smooth. Add flour mixture, coconut, cashews and
dates. Blend at low speed just until combined. Drop by rounded tablespoonfuls
onto ungreased baking sheets, 2 inches apart.
Sprinkle tops lightly with reserved coconut. Bake for 23-25 minutes or until
bottoms turn golden brown. With a spatula, transfer to a cool, flat surface.