Monday, November 29

Cashew butter cookies

Now that Thanksgiving is over, we can focus on Christmas! Here are those cashew butter cookies I promised in the oh-so-Thanksgiving-appropriate cashew nut butter post.

Just like the Key West lime coconut butter cookies, these cookies were a result of another nut-butter fail.  I don't think I mentioned it in the cashew nut butter post, but my cashew butter was extremely dry and thick.  It was barely spreadable.  I worked with it as long as I could, but after that, I knew some cookies were in order.  

(L) Cashew butter, (R) Coconut butter

I actually made these the same day as the coconut butter cookies and it was a toss up as to which ones Tara and I liked better.  These cashew butter cookies were a little softer, richer, and more like peanut butter cookies.

Regardless, if you normally make peanut butter cookies for your cookie exchange, consider these cashew butter cookies instead.  Or, better yet, make both - 'Tis the season for giving!

Honey cashew butter cookies
Adapted from Better Homes and Gardens New Cookbook, 75th year anniversary

This is another riff off the classic peanut butter cookie recipe.  The only thing I changed, aside from using cashew butter, was subbing in 1/4 cup honey for the brown sugar.

  • 1/2 cup butter
  • 1/2 cup cashew butter
  • 1/2 cup granulated sugar
  • 1/4 cup honey
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • Granulated sugar


Preheat oven to 375F.  In a large mixing bowl beat butter and cashew butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, honey, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in egg and lime until combined . Beat in the flour, stirring if necessary. If the dough is difficult to handle, cover and chill for about 30 minutes.

Shape dough into 1-inch balls. Roll in additional granulated sugar to coat. Place 2 inches apart on an ungreased cookie sheet. Flatten by making crisscross marks with the tines of a fork. Bake for 9 to 13 minutes (less for softer cookies) or until bottoms are lightly browned. Transfer to a wrack and let cool.

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