I revisited the cashew honey milk chocolate idea. It is based on a peanut butter cookie recipe from the Best Recipes (America's Test Kitchen) and I made a honey ginger glaze, which pairs very well with this cookie.
It also works well with milk chocolate chips... add 1 1/2 - 2 c of milk chocolate chips to the recipe if you want it to be chocolaty!
2 + 1/2 c all purpose flour
1/2 tsp baking soda
1/2 tsp salt
2 sticks butter, softened
1 c brown sugar
1 granulated sugar
1 c cashew butter (easy to find in health food aisle of grocery store)
2 tsp vanilla extract
1 c finely chopped cashews, toasted, cooled to room temp*
1/4 c honey
1 tsp grated fresh ginger
*to prepare the cashews, spread on baking sheet and toast whole cashews for 4 minutes at 350 degrees, then grind in a nut grinder or food processor
Preheat oven to 350 degrees.
In a medium sized bowl, whisk together flour, salt, baking soda and cooled nuts.
In an electric mixer, cream butter and sugars together. Add vanilla and eggs. Add cashew butter. Slowly add dry ingredients. Drop onto parchment lined baking sheet with small ice cream scoop. press tops with fork in a criss cross pattern.
Bake for 10 mins, or until golden brown around edges.
Meanwhile, heat honey and ginger together in small saucepan until bubbling.
Dip cookies face first in honey glaze.