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Cashew Butter Cookies

67

Rich cookies become richer with cashew butter. Cookies can be baked so they are either soft or crisp.

  • Yield: Makes about 22

Source: Martha Stewart Living Special Issues 2001

Ingredients

  • 8 ounces roasted unsalted cashews (1 3/4 cup), plus 1 1/2 ounces (1/3 cup) more for garnish
  • 1 tablespoon canola oil
  • 1 1/4 cups all-purpose flour, plus more for shaping
  • 1/2 teaspoon table salt
  • 1/4 pound (1 stick) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed dark-brown sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract

Directions

  1. In the bowl of a food processor, combine 1 3/4 cups cashews with canola oil, and process until smooth, 5 to 7 minutes. (You should have about 3/4 cup puree.) Set aside until completely cool.

  2. Coarsely chop cashew nuts, and reserve for garnish.

  3. In a medium mixing bowl, sift the flour and salt together; set aside.

  4. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, cashew puree, and both sugars, and beat on medium speed until light and fluffy, about 2 minutes. Add the egg and vanilla, and mix until well combined, about 30 seconds. Add the flour mixture, and mix on low speed, just until combined, about 20 seconds. Wrap dough in plastic, and refrigerate at least 1 hour.

  5. Preheat oven to 350 degrees. Have ready two baking sheets lined with parchment paper, and set aside. Scoop 2 tablespoons of dough (1 1/2 ounces), and shape into a ball. Transfer to prepared baking sheet. Repeat with the remaining dough, placing dough balls 3 inches apart. Dip the tines of a fork in flour, and press into the dough balls to make vertical and horizontal indentations. Sprinkle reserved cashew nuts on top.

  6. Bake 10 minutes. Rotate baking sheet, and bake 6 to 8 minutes more, depending on whether a soft or crisp cookie is desired. Transfer cookies with the parchment to a wire rack to cool. Store in an airtight container at room temperature up to 1 week.

Reviews Add a comment

  • bizzybleyahoo
    24 OCT, 2015
    I had leftover cashews in my cabinet so I googled cashew recipes & came upon this recipe. The only change I made to the recipe was I added 1/2 TSP of almond extract in addition to the vanilla. It made the cookie super fragrant. Just going nuts with the nuts. I also made my cashew butter a little chunkier b/c I like a textured cookie. It came out delicious & chewy.
    Reply
  • taurusgrl
    8 NOV, 2012
    These cookies were a hit with my coworkers and family. I purchased the cashew butter from Whole Foods in their bulk section just because I didn't have the time to grind my own, but that was the only change I made.
    Reply
  • hallward
    17 AUG, 2011
    Is there some place on this site that gives the nutritional values of the recipes? Before I decide to make this cookie I'd like to know the caloric, fat and carb values.
    Reply
  • bawojtasz
    15 APR, 2010
    Can anyone comment who has tried these cookies? Were they good.
    Reply
  • merryrosen
    12 APR, 2010
    Can anyone tell me if they have made the cookies and if they are worth trying?
    Reply
  • merryrosen
    12 APR, 2010
    Can anyone tell me if they have made the cookies and if they are worth trying?
    Reply
  • auntiemaryann
    12 APR, 2010
    i have the classic beehive osterizer blender. it came with an extra jar for smoothies and a mini-food processor bowl and blade. that's what i use to make bread crumbs and pie crust. you could use your blender to make the cashew butter.
    Reply
  • mlr07005
    12 APR, 2010
    Why is it that "Martha" ASSUMES that everyone wanting to use her recipes HAS a food processer!! Some of us like to do things the old fashioned way!
    Reply
  • MS10659736
    13 AUG, 2009
    Whatever, Martha. Just buy cashew butter--available at Trader Joe's and most health food stores.
    Reply
  • MissRed
    21 MAR, 2009
    We can buy our butter in sticks in Canada too, All major groceries carry them. I buy lactancia unsalted.
    Reply