Cashew Crunch Cookies

Ingredients

2 1/4 cups (550 mL) all purpose flour
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) cream of tartar
1 cup (250 mL) unsalted butter
3/4 cup (175 mL) brown sugar
1 cup (125 mL) granulated sugar
1 large eggs
1 1/2 cups (375 mL) cashews

Directions

Preheat oven to 350 F (180° C).  In a medium bowl, whisk flour, baking soda, and cream of tartar together. In a medium metal bowl, beat softened butter, sugars and large egg together. Using a wooden spoon, gradually stir in flour mixture. Fold in chopped cashews. Using an ice cream scoop, place 1 1/2 inch (4 cm) rounded pieces of dough 2 inches (5 cm) apart on a greased cookie sheet. On a floured surface, roll dough to 1/4 inch (0.5 cm) thick. Bake for 10 to 12 minutes or until lightly browned. Let cool on a wire rack.