cashew butter cookies
I bought a large container of freshly made cashew butter in a local Mennonite Community and wondered what to do with it all. I thought making cookies sounded like a great idea! I adapted a peanut butter cookie recipe and voila, Cashew Butter Cookies! I hope you enjoy them as much as my family is tonight.
Blue Ribbon Recipe
We love this soft, flavorful cookie! Can't find cashew butter? No problem, you can make your own! Use a 14 oz can of cashews and 3 tablespoons of olive oil. Blend in a food processor until you get the consistancy of butter. Yum!!
prep time
5 Min
cook time
10 Min
method
Bake
yield
yields 3-4 dozen depending on size
Ingredients
- 1/2 cup real butter, softened
- 1/2 cup cashew butter, homemade or commercially made (if commercially made you may omit salt)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 teaspoon real vanilla extract
- 1 - large egg
- 1/8 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups all purpose, unbleached flour
How To Make cashew butter cookies
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Step 1Cream butters and sugars together thoroughly.
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Step 2Add vanilla and egg mixing completely into creamed mixture. Then add salt (if using) and baking soda. I find that these items mix more completely if added to wet ingredients.
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Step 3Add flour 1/2 cup at a time mixing thoroughly with each addition. Scoop onto cookie sheets spacing apart because they will spread.
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Step 4Bake at 375 degrees for 9-10 minutes for a soft cookie. If you prefer a more crisp, slightly darker cookie you may bake up to 12 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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