easy cashew butter cookie with sea salt
Obtained online. http://www.cookincanuck.com/2010/08/easy-cashew-butter-cookie-recipe/
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yield
42 serving(s)
cook time
10 Min
method
Bake
Ingredients For easy cashew butter cookie with sea salt
- FOR THE CASHEW BUTTER
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2 cunsalted, roasted cashews
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2 Tbspplus 1 tsp canola oil, divided
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1/4 tspsalt
- FOR THE COOKIES
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2 1/2 call-purpose flour
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1 tspsalt
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1/2 tspbaking soda
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1/2 tspbaking powder
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1 cunsalted butter, softened
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1 cgranulated sugar
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1 c(packed) brown sugar
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1 ccashew butter
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2 tspvanilla extract
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2 lgeggs
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1 cunsalted, roasted cashews, roughly chopped
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1/4 c(approximately) sea salt
How To Make easy cashew butter cookie with sea salt
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1Cashew butter: In the bowl of a food processor or blender, combine cashews, 1 tablespoon plus 1 teaspoon canola oil, and salt. Process for about 30 seconds. Scrape down the sides and then, with the machine running, slowly add 3 additional teaspoons canola oil. If you are using the cashew butter to spread on bread or toast, you might want to add a little more oil. For the cookies, however, this consistency works well.
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2Cookies: Preheat oven to 350 degrees F, with the racks set in the lower-middle and upper-middle positions. Line 2 large baking sheets with parchment paper. In a medium bowl, whisk together flour, salt, baking soda, and baking powder. In the bowl of a stand-mixer (or in a large bowl, using a hand-mixer), combine butter, granulated sugar, and brown sugar. Mix on medium speed until the mixture is light and fluffy, 3 to 5 minutes. Add cashew butter and mix for approximately 30 seconds. Pour in vanilla extract and mix until combined. Add 2 eggs, one at a time, mixing each until combined. Turn the mixer to low and slowly spoon in the flour mixture. Process until incorporated into the butter mixture. Add 1 cup roughly chopped unsalted, roasted cashews and mix for additional 10 to 15 seconds.
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3Using rounded 2 tablespoons for each cookie, roll the dough between your palms to form a ball. Place the cookies on the prepared baking sheets, 2 to 3 inches apart. To avoid the cookies baking into each other, I placed only 6 on each baking sheet. With the back of a fork, gently press down each cookie in two directions to make a checkerboard pattern. Sprinkle each cookie with a pinch of sea salt. Bake the cookies until the edges are light golden brown and the centers are puffed, rotating the sheets between racks and back to front halfway through baking, 10 to 12 minutes in total. Remove cookies from the oven and let them cool on the baking sheets for 10 minutes before transferring to a wire cooling rack. Repeat the procedure with the remaining dough. Serve warm or room temperature.
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