Cashew Butter Cookies Recipes

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CASHEW BUTTER COOKIES



Cashew Butter Cookies image

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

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 22

Number Of Ingredients 9

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

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



Cashew Butter Cookies image

Yummy alternative to peanut butter cookies for those with peanut allergies!

Provided by Katherine

Categories     Desserts     Cookies

Time 27m

Yield 24

Number Of Ingredients 10

1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
½ cup white sugar
1 teaspoon vanilla extract
½ cup cashew butter
½ cup firmly packed brown sugar
1 egg
2 tablespoons milk

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.

Nutrition Facts : Calories 135.8 calories, Carbohydrate 17.2 g, Cholesterol 18 mg, Fat 6.8 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 3 g, Sodium 107.1 mg, Sugar 8.7 g

CASHEW BUTTER COOKIES



Cashew Butter Cookies image

These cashew butter cookies are on a more sophisticated level than peanut butter. They are vegan and gluten-free, so you'll be able to share with all your friends. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 19m

Yield 20 cookies

Number Of Ingredients 4

1 cup creamy cashew butter
1/4 cup maple syrup
1/4 cup ground flaxseed
1/4 teaspoon salt

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.

Nutrition Facts : Calories 90 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 61mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.

CASHEW BUTTER COOKIES



Cashew Butter Cookies image

Provided by Megan Mitchell

Categories     dessert

Time 35m

Yield 20 cookies

Number Of Ingredients 10

1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
1 cup smooth cashew butter
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt

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.

QUICK CASHEW COOKIES WITH BROWN BUTTER ICING



Quick Cashew Cookies with Brown Butter Icing image

Looking for a dessert made using refrigerated sugar cookie dough? Then check out these cashew-filled cookies topped with brown butter icing. Ready in 40 minutes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 30

Number Of Ingredients 7

1 roll (16.5 oz) refrigerated sugar cookie dough
3/4 cup coarsely chopped cashews
1/2 cup white chocolate chunks or white vanilla baking chips
1/3 cup butter (do not use margarine)
1 1/2 cups powdered sugar
1/4 teaspoon vanilla
2 tablespoons milk

Steps:

  • Heat oven to 350°F. In large bowl, break up cookie dough. Stir in cashews and white chocolate chunks. Drop dough by heaping teaspoonfuls onto ungreased cookie sheets.
  • Bake 9 to 12 minutes or until golden brown. Immediately remove from cookie sheets; place on wire racks.
  • While cookies are baking, in 1-quart saucepan, cook butter over medium heat, stirring constantly, until light golden brown. Remove from heat. Stir in remaining icing ingredients until smooth.
  • On top of warm cookies, immediately spoon about 1 teaspoon icing (if icing becomes too thick, reheat over low heat).

Nutrition Facts : Calories 160, Carbohydrate 20 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 14 g, TransFat 1 g

CASHEW COOKIES WITH BURNED BUTTER FROSTING



Cashew Cookies With Burned Butter Frosting image

Make and share this Cashew Cookies With Burned Butter Frosting recipe from Food.com.

Provided by Mudpupsall

Categories     Drop Cookies

Time 1h

Yield 36 serving(s)

Number Of Ingredients 14

1/2 cup butter
1 cup brown sugar
1 egg
1/3 cup sour cream
1 teaspoon vanilla
2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups chopped cashews
1/2 cup butter
3 tablespoons heavy cream
2 cups powdered sugar
1 teaspoon vanilla

Steps:

  • Preheat oven to 350* and grease the cookie sheets.
  • In a large bowl, cream together the butter and brown sugar until light and fluffy.
  • Add the egg, beating well.
  • Stir in the sour cream and vanilla.
  • Combine the flour, baking powder, baking soda and salt.
  • Gradually stir dry ingredients into the creamed mixture.
  • Fold in the cashew pieces.
  • Drop by rounded spoonfuls onto prepared cookie sheets.
  • Bake for 12-15 minutes.
  • Cool on the cookie sheet for 5 minutes before transferring to wire rack to cool completely.
  • For Frosting:.
  • Melt the butter in a saucepan over medium heat.
  • Cook until it turns a light brown color, being careful not to burn it.
  • Remove from heat and stir in the heavy cream.
  • Gradually beat in the powdered sugar and vanilla until smooth.
  • Spread onto cooled cookies.

PALEO CASHEW BUTTER COOKIES



Paleo Cashew Butter Cookies image

Cookies. Paleo. Pretty much.

Provided by Chris Denzer

Categories     Desserts     Cookies     Fruit Cookie Recipes     Date

Time 30m

Yield 8

Number Of Ingredients 7

½ cup cashew butter
¼ cup dried cranberries
¼ cup chopped almonds
1 tablespoon coconut oil
1 egg
2 tablespoons pitted, chopped dates
1 tablespoon honey

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.

Nutrition Facts : Calories 159.9 calories, Carbohydrate 12 g, Cholesterol 23.3 mg, Fat 11.7 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 3.4 g, Sodium 11.3 mg, Sugar 6.2 g

CASHEW COOKIES



Cashew Cookies image

Some merry dairy snacking is guaranteed when you pass out these cashew-packed goodies! I found the recipe years ago in a flier promoting dairy products. It's been this farm wife's standby ever since. —June Lindquist, Hammond, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 5 dozen.

Number Of Ingredients 16

1/2 cup butter, softened
1 cup packed brown sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sour cream
1-3/4 cups chopped cashews
FROSTING:
1/2 cup butter, cubed
3 tablespoons half-and-half cream
1/4 teaspoons vanilla extract
2 cups confectioners' sugar
Cashew halves

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.

Nutrition Facts : Calories 100 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 85mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

CASHEW BUTTER COOKIES



Cashew Butter Cookies image

These are buttery cookies...terrific with a cold lemonade on a summer's day or tea by the fireplace...

Provided by grandma2969

Categories     Drop Cookies

Time 21m

Yield 4 1/2 dozen

Number Of Ingredients 9

1/2 cup firmly packed brown sugar
1/8 cup butter, softened
1/2 cup honey
1 egg
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 cup chopped salted cashews
salted cashew halves

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.

Nutrition Facts : Calories 625.5, Fat 18.6, SaturatedFat 5, Cholesterol 54.6, Sodium 493, Carbohydrate 107.4, Fiber 2.5, Sugar 56.2, Protein 11.9

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