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CASHEW CRUNCH COOKIES
1 C. butter or
margarine, softened
3/4 C. firmly packed light brown sugar
1/2 C. sugar
1 egg
1 tsp. vanilla extract
2 1/4 C. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1 1/2 C. finely chopped cashews
Beat butter at
medium speed with electric mixer; gradually add sugars, mixing well.
Add egg and vanilla extract; beat well.
Combine flour,
baking soda and cream of tartar; gradually add to creamed mixture,
mixing after each addition. Stir in cashews. Drop cookie dough by
rounded teaspoonfuls onto lightly greased cookie sheets; bake at 350ºF
for 10 to 12 minutes or until lightly browned. Makes 7 dozen.
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