Salty-Sweet Butterscotch Cookies
Here is another cookie recipe that is similar in taste to the one I just posted, Sweet-Salty Almond Chocolate Chip Cookies. The difference in this recipe is that the saltiness is not so pronounced even though this uses salted dry-roasted cashews; sea salt does make a difference in baked goods. A little more subtle but equally delicious. The cookies get a bit crisper as they stand, they get more popular among crowds that way I guess 
Salty-Sweet Butterscotch Cookies
Makes about 48 cookies
1/2 cup butter, softened
3/4 cup granulated suagr
1 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 teaspoons vanilla extract
2 cups white-whole wheat flour or all-purpose flour
3/4 cup coarsely chopped salted dry-roasted cashews
2/3 cup butterscotch chips
Preheat oven to 375 degree F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, baking soda, and salt. Beat until combined, scraping bowl occasionally. Add eggs and vanila; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in cashews and butterscotch chips.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in a preheated oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack; let cool.
Source: adapted from Better Homes and Gardens Christmas Cookies 2008
