Toffee, toasted cashews and white chocolate turn a simple cookie, originally published in 2014, into a sophisticated holiday sweet. This year, we dipped the cookies into white chocolate instead of drizzling them, to pack on even more delicious flavour. Using wooden spoon, stir in 3/4 cup (185 mL) cashews and toffee bits. Place 2 inches (5 cm) apart on parchment-lined baking sheet. Cool on baking sheet 10 minutes.

Source: thestar December 06, 2017 11:15 UTC