Chunky Butter Cookies

I love cookies! Especially home made ones. Though my weighing machine groans in silent agony each time I gobble a cookie in front of it, I cannot but give in to some devilish inner urging… every time.

Sigh!

Anyway, this is an extremely simple recipe which comes in handy when my sweet tooth’s a-calling and I’m too bored to drive to the nearest Mapco or Publix. Minimum mess, zero fuss and great taste, makes this one of my most favored ‘to go’ cookies.

You will need:
180g unsalted butter (softened at room temperature)
90g castor sugar
250g all purpose flour (maida)
Cashew nuts according to your taste
1tsp vanilla essence
Raw sugar for coating


Method:
- Beat the butter and sugar together in a bowl until its well blended and fluffy
- Add the nuts and vanilla essence
- Add the flour a little at a time and, using your hands, work the mixture to form a smooth dough
- Roll into small sausage shapes
- Sprinkle a thick layer of raw sugar on greaseproof paper/aluminum foil
- Press-roll each piece into the sugar to coat it
- Wrap and chill in the refrigerator for 30 minutes
- Meanwhile preheat the oven to 325 degrees F
- Remove the dough from the refridgerator
- Cut into thick slices and place slightly apart on greased baking trays
- Bake for 20 minutes
- Cool and store

These easily last for 3 weeks… that is, if you don’t hog them before then.