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1/2 cup (1 stick) butter or margarine, softened
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/2 teaspoon vanilla extract
1 egg, separated
1 cup all-purpose flour
1/8 teaspoon salt
1 teaspoon water
1 cup chopped salted cashews, macadamia nuts or toasted almonds
1 ounce unsweetened chocolate, melted and cooled
Preheat oven to 350F.
Cream together the butter, sugars, vanilla extract and egg yolk in medium bowl. Stir in flour and salt. Flour your hands and press dough into an ungreased 13 x 9 x 2-inch pan.
Beat egg white and water together and brush over dough. Sprinkle with cashews; press lightly into dough.
Bake for about 25 minutes or until light brown. Allow to cool for about 10 minutes. Cut into 3-inch squares. Cut each square in half diagonally. Immediately remove from the pan and allow to cool completely. Drizzle with chocolate. Let stand about 2 hours or until chocolate is set.
Yield: 24 servings (1 cookie per serving).
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/2 teaspoon vanilla extract
1 egg, separated
1 cup all-purpose flour
1/8 teaspoon salt
1 teaspoon water
1 cup chopped salted cashews, macadamia nuts or toasted almonds
1 ounce unsweetened chocolate, melted and cooled
Preheat oven to 350F.
Cream together the butter, sugars, vanilla extract and egg yolk in medium bowl. Stir in flour and salt. Flour your hands and press dough into an ungreased 13 x 9 x 2-inch pan.
Beat egg white and water together and brush over dough. Sprinkle with cashews; press lightly into dough.
Bake for about 25 minutes or until light brown. Allow to cool for about 10 minutes. Cut into 3-inch squares. Cut each square in half diagonally. Immediately remove from the pan and allow to cool completely. Drizzle with chocolate. Let stand about 2 hours or until chocolate is set.
Yield: 24 servings (1 cookie per serving).
