Cashew Butter Cookies Recipes

CASHEW BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.
• In a stand mixer fitted with the paddle attachment, combine the butter and both sugars. Beat on medium until light, fluffy and creamy. Add in the egg and vanilla. Mix to combine. Next, add in the cashew butter and mix until fully combined.
• In a small bowl, whisk together the flour, baking powder, baking soda and salt. Slowly add to the butter mixture and mix on low speed until you no longer see any flour bits.
• Using a medium cookie or ice cream scoop, scoop the dough, flattening the bottom, and place on the prepared baking sheet. Make lines or a crosshatch pattern on the top of each cookie with a fork.
• Bake until the cookies are golden around the edges, puffed up and set, 11 to 12 minutes. Let cool for 2 minutes on the baking sheet then remove to a wire rack to cool fully. Repeat with the remaining cookie dough.

CASHEW BUTTER COOKIES

Steps:

• In a large bowl, mix all ingredients. Roll level tablespoons into balls. Place on an ungreased baking sheet; flatten with a fork., Bake at 350° for 18 minutes. Remove to a wire rack to cool.

CASHEW BUTTER COOKIES

Steps:

• 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.
• Coarsely chop cashew nuts, and reserve for garnish.
• In a medium mixing bowl, sift the flour and salt together; set aside.
• 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.
• 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.
• 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.

CASHEW BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, baking soda, and salt together in a small bowl.
• Beat butter, white sugar, and vanilla extract together with an electric mixer in a large bowl until smooth. Add cashew butter, brown sugar, egg, and milk to the butter mixture; beat until smooth. Gradually add flour mixture and mix until just incorporated into a dough.
• Roll dough into 1 1/2-inch balls and arrange onto a baking sheet. Lightly press a fork into the top of the balls to make a crosshatch pattern.
• Bake in preheated oven until golden brown, 12 to 14 minutes.

CASHEW COOKIES

Steps:

• Preheat oven to 375°. In a bowl, cream together butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine dry ingredients; add alternately with sour cream to creamed mixture. Stir in chopped cashews. Drop by tablespoonfuls onto greased baking sheets. Bake until lightly browned, 8-10 minutes. Cool on a wire rack. For frosting, lightly brown butter in a small saucepan. Remove from the heat and cool slightly. Add cream and vanilla. Beat in confectioners' sugar until smooth and thick. Frost cookies; top each with a cashew half.

PALEO CASHEW BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together cashew butter, dried cranberries, almonds, coconut oil, egg, dates, and honey in a bowl until thoroughly incorporated. Place spoonfuls of mixture onto a nonstick baking sheet.
• Bake in preheated oven until cookies smell toasted, about 12 minutes. Allow to cool and harden.

CASHEW BUTTER COOKIES

Steps:

• Heat oven to 375*.
• In large mixer bowl, combine brown sugar,butter, honey and egg.
• Beat at medium speed until creamy.
• Reduce speed to low; add all remaining ingredients EXCEPT chopped cashews and cashew halves.
• Combine beating until well mixed.
• By hand, stir in chopped cashews.
• Drop dough by rounded teaspoonfuls 2" apart onto cookie sheets; top each cookie with cashew half.
• Bake for 6-9 minutes or golden brown.

CASHEW BUTTER

Steps:

• Process cashews and salt in a food processor until desired consistency, about 5-7 minutes, scraping down sides as needed. Add coconut oil and process another 30 seconds. Store in an airtight container in refrigerator.

CASHEW BUTTER COOKIES

Steps:

• Preheat oven to 350°.
• In a large bowl beat together the margarine, brown sugar and 2 cups sugar until creamy.
• Add cashew butter, eggs and vanilla beating until well blended.
• Beat in flour, salt and baking soda.
• Do not over beat.
• Shape dough into walnut-sized balls.
• Roll balls in remaining sugar.
• Place 2 1/2-inches apart on an ungreased cookie sheet.
• Bake for 8 minutes. The outsides should be set, the centers still soft.
• **I never get the same amount so I'm calling this one large batch of cookies, around 5 dozen.

CASHEW BUTTER COOKIES

Steps:

• 1. Cream butters and sugars together thoroughly.
• 2. Add 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.
• 3. Add flour 1/2 cup at a time mixing thoroughly with each addition. Scoop onto cookie sheets spacing apart because they will spread.
• 4. Bake 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.