1/2 cup granulated sugar

1/2 cup brown sugar

2 eggs, room temperature

1 tsp vanilla extract

1/2 tsp almond extract

2 cups flour

1 cup taro powder

1 tsp baking soda

1/2 tsp salt
1 cup white chocolate chips

1/2 cup Infused Butter (Taffie Concentrate) from Curaleaf Palm Harbor – room temp

Preheat oven to 325˚F.

Line a cookie sheet with parchment paper.

Get your stand mixer bowl ready and paddle attachment handy (or attachment for dough). In the large mixer bowl (or use a hand mixer) cream together butter and both sugars until light and fluffy.

Add eggs one at a time and then beat in vanilla and almond extract.

In a large bowl sift together flour, taro powder, baking soda, and salt, then add it to the wet mixture in three additions, then stir in white chocolate chips.

Place about a tablespoon on batter about an inch apart on the prepared baking sheets.

Bake for 10 – 12 minutes until the edges start to brown.

Cool on sheet ~ 3 minutes.

Place cookies on a cooling rack until cooled.

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What Is Taro Root?

Taro root comes from the taro plant, which is native to Southeast Asia and India and is a staple in diets there as well as Africa, China, the Caribbean, and Hawaii. Both the big green leaves of the plant and the root itself can be consumed when cooked. In their raw form, both are toxic. There are lots of varieties of taro, from small to large and from white-fleshed to purple-flecked ones. It’s most commonly used and prepared much like a potato, as it’s equally starchy and similar in flavor, with taro taking on a nuttier, richer, and more complex taste overall. Compared to a white potato, it has three times the amount of fiber, and is also a rich source of potassium, iron, vitamin C, and vitamin A. Taro fries, anyone?