This recipe seems very adaptable. I had almonds rather than walnuts - I chopped them finely in a food processor and added 1/4 tsp almond extract to the dough as well. I halved the recipe and used half brown sugar as another reviewer suggested. They were delicious and had a very light, delicate texture. When they first come out of the oven they are very fragile - make sure to let them cool on the cookie sheet for a few minutes before you try to move them to a rack.

Reviewed On: Aug. 26, 2009

I did make a few changes but I think the essence of the dish remained the same. It's really the asparagus/cashew combo that make this so good. I subbed a mix of brown and wild rice for the jasmine rice, used chicken broth instead of vegetable broth and cut the butter in half. Because I used brown rice it took longer and needed more broth. It was excellent and such an interesting combo!

Reviewed On: May 28, 2009