Spicy Pandan Cashew White Chocolate Cookies

Ingredients

• 2 teaspoons double-acting baking powder 
• 1 cup brown sugar packed
• 0.8 teaspoon cream of tartar 
• 2 tablespoons miso 
• 2 large eggs at room temperature
• 2.5 cups flour all-purpose
• 0.3 cup granulated sugar 
• 4 ounces lime coarsely chopped (Trader Joe's brand is perfect)
• 4 ounces chocolate chips white roughly chopped
• 0.5 teaspoon salt 
• 16 tablespoons butter unsalted soft at room temperature (2 sticks)
• 2 teaspoons vanilla extract 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• mixing bowl

Directions

1. Preheat oven to 375°F.
2. In mixing bowl, beat eggs with sugar until foam is pale yellow and the texture of the eggs is thicker, about 5 minutes.
3. Add vanilla extract.
4. In another bowl, combine flour, salt, baking powder and cream of tartar.
5. Cream butter with brown sugar.
6. Add egg mixture and dry ingredients and mix.
7. Add pandan paste. This is where dough will turn crazy green. (This is also where a purist would use liquid extracted from soaked pandan leaves for color and flavor, but nothing about these cookies is really traditional so it’s OK. Then again, I actually prefer garish green pistachio gelato to the pale naturally hued version. It’s up to you.)
8. Mix well, and incorporate cashews and white chocolate bits.
9. Drop big spoonfuls onto baking sheet lined with parchment paper or silicone mat.
10. Bake for about 5 minutes at 375°F, then lower heat to 350°F for another 6 minutes.
11. Remove from oven and transfer the cookies to cooling racks.