2 1/2 c. all purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
1 c. unsalted butter, room temp.
1 c. sugar
1/4 c. unsulfured molasses
2 eggs
1 tsp. vanilla
1 1/2 c. roasted, unsalted cashews, chopped
1/2 c. white chocolate chips

Sift together the first four ingredients into a medium mixing bowl; set aside.

Cream butter, sugar and molasses in large mixing bowl until fluffy. Add eggs and vanilla and beat well. Gradually add dry ingredients. Stir in cashews and chocolate chips. Refrigerate dough for one hour or overnight.

Drop dough by rounded tablespoons onto greased cookie sheets, spacing about 2" apart.

Bake at 350 degrees until golden brown, about 12 minutes. Cool on cookie sheets for 2 minutes; transfer to rack and cool completely.

May be prepared 1 week prior to serving; store in air tight container. Yield: 3 dozen cookies.