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Easy Cashew Butter Cookies




Source of Recipe


Cookincanuck






List of Ingredients



• Cashew butter:
  
• 2 cups unsalted, roasted cashews
  
• 2 tbsp plus 1 tsp canola oil, divided
  
• 1/4 tsp salt
  
• Cookies:
  
• 2 1/2 cups all-purpose flour
  
• 1 tsp salt
  
• 1/2 tsp baking soda
  
• 1/2 tsp baking powder
  
• 1 cup (2 sticks) unsalted butter, softened
  
• 1 cup granulated sugar
  
• 1 cup (packed) brown sugar
  
• 1 cup cashew butter
  
• 2 tsp vanilla extract
  
• 2 large eggs
  
• 1 cup unsalted, roasted cashews, roughly chopped
  
• 1/4 cup (approximately) sea salt
  






Instructions



1. Cashew 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.
   
   
2. Cookies:
   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.
   
   
3. In a medium bowl, whisk together flour, salt, baking soda, and baking powder.
   
   
4. 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.
   
   
5. 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.
   
   
6. Using 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.
   
   
7. 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.
   
   
8. 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.
   
   






Final Comments


Makes approximately 3 1/2 dozen cookies