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Cashew Butter Cookies

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

  • Yield: Makes about 22
Cashew Butter Cookies

Source: Holiday Cookies 2001, Special Issue Holiday 2001


  • 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


  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 (20)

  • 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.

  • 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.

  • bawojtasz 15 Apr, 2010

    Can anyone comment who has tried these cookies? Were they good.

  • merryrosen 12 Apr, 2010

    Can anyone tell me if they have made the cookies and if they are worth trying?

  • merryrosen 12 Apr, 2010

    Can anyone tell me if they have made the cookies and if they are worth trying?

  • 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.

  • 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!

  • Raquel2011 13 Aug, 2009

    Whatever, Martha. Just buy cashew butter--available at Trader Joe's and most health food stores.

  • MissRed 21 Mar, 2009

    We can buy our butter in sticks in Canada too, All major groceries carry them. I buy lactancia unsalted.

  • carolhether 30 Aug, 2008

    Helen, being from Canada I just cut the butter into four and use one for 1 stick. American butter is divided into 4 sticks. Our butter is sold in 454 gram blocks.

  • carolhether 30 Aug, 2008

    Helen, I am from Canada where everything is metric also. For the butter when it calls for 1 stick, I just cut the package of butter into four and use one. As far as I know American butter is divided into 4 sticks which make up a pound, and a pound of butter is 454 grams here.

  • Henrie 11 Aug, 2008

    to teapot mom, I always use the regular butter and just cut down salt to 1/2 of whatever is originally called for.
    My question-what do you do when you don't have a food processor?

  • misssherryd 10 Aug, 2008

    Helen, A stick of butter is 113 g.

  • Joce_C 10 Aug, 2008

    I have a friend who is allergic to peanuts and this includes ALL nuts, including cashews. Seeds seem to be okay.

  • hel 9 Aug, 2008

    Hi,Can you please tell me how much 1 Stick of buter is in grams.I'm from Australia so all our measurements are metric.
    Many Thanks

  • c62783 9 Aug, 2008

    Would anyone know if these might be appropriate to serve to people with peanut allergies (I would always let the allergic person know about the cashews first - just to be sure)?

  • LittleMachoo 9 Aug, 2008

    Whole Foods sells all kinds of nut butters!

  • knitfreakfunster 9 Aug, 2008

    Could I use olive oil instead?

  • teapotmom5 9 Aug, 2008

    I notice many of the recipes call for unsalted butter. Can I use regular butter and leave the salt out of the recipe?

  • mrsmagoo2005 9 Aug, 2008

    Could you use premade cashew butter instead of grinding your own?

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