Cashew Parsnip Chocolate Chip Cookies
I know .....I know - I've been going Parsnip crazy lately! I had a wonderful parsnip crop this spring (click HERE to view "Larger Than Feet Parsnips"), so I've been creating new and exciting parsnip recipes both sweet and savory. My mom and I created this cookie recipe together. You know that I'm all about flavor combinations and this is one of my new favorites - cashews, parsnips, chocolate & a hint of cinnamon! YUM Yum yum!!!
The dough is quite dense..........but delicious!!
1 cup butter (softened)
1 1/2 cups shredded parsnips
3/4 cup granulated sugar
3/4 cup brown sugar
2 cups flour
1 teaspoon baking soda
2 cups chocolate chips
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 cup chopped salted cashews
(1/2 teaspoon salt ONLY IF YOUR BUTTER & CASHEWS ARE UNSALTED - Otherwise OMIT)
Begin by shredding the parsnips - be sure to first wash & then peel the parsnips before shredding. If you notice that the middle is "woody" then you might also need to cut that away before shredding (in the past I have shredded by hand but using a food processor is much easier).
With an electric mixer - cream the butter & both sugars (granulated & brown). Slowly add the egg & vanilla extract & beat only until combined. Now with a wooden spoon stir in the flour, baking soda & cinnamon until combined. Finally stir in the parsnips, chocolate chips & cashews.
NOTE: This dough is very dense & I find it easier to knead in the final 3 ingredients by hand (the cashews, chocolate chips & parsnips).
On a parchment lined cookie sheet drop a golf ball size piece of dough - here again I find it easier to roll in my hand & then flatten the top a little (it will melt down in the oven) - see picture above. Continue forming the cookies until all of the dough has been used up.
Bake in a preheated 375 degree oven for 8 to 10 minutes or until desired "doneness" is achieved.
Cool on a cooling rack, serve & ENJOY!!
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