This cookie is a dream. Creamy yet chewy, cloud-like, it’s everything a cookie ought to be, with roasted cashews and a hint of sea salt to keep things from getting too sugary.
It’s especially good with a cup of black coffee first thing in the morning. (And then again in the afternoon.)
I made my own cashew butter and half the original recipe — just enough to keep the cookie jar full until I can try the real thing.
Cashew Butter Cookies
(adapted from Amy Pressman and Hourie Sahakian via Tasting Table)
Makes about 18 cookies.
1 1/4 c. flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/2 c./1 stick unsalted butter, at room temp.
5 oz. roasted cashews (or 1/2 c. cashew butter)
1/2 c. light brown sugar
1/4 c. + 2 TB sugar + 1/4 c. for rolling
sea salt for sprinkling
To make the cashew butter: grind cashews in a food processor, scraping down the sides, until it comes together in a nearly smooth, soft dough.
Mix the flour, baking soda, baking powder and salt together in a bowl. In a larger bowl, cream the butter and sugars until light and fluffy, about 3 minutes. Add the cashew butter and beat for another minute. Add the egg.
Gently fold the dry ingredients into the wet. Refrigerate the dough overnight (my recommendation for even richer flavor). When you’re ready to bake, preheat the oven to 325ºF and line a baking sheet with parchment paper.
Scoop the dough into balls, about 2 TB each for medium-sized cookies. Roll them in sugar and place on the pan 2” apart. Lightly press the tops with a cup measure to flatten. Sprinkle a tiny amount of sea salt on top of each cookie.
Bake until the edges are light golden but the centers are still soft, about 10-12 minutes. Let the cookies rest on the pan for a few minutes before transferring them to a cooling rack.