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Cashew Butter Cookies




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Cashew Butter Cookies
The Silver Palate Good Times Cookbook
by Julee Rosso, Sarah Leah Chase, & Sheila Lukins, Workman Publishing Co., Inc.

1 cup cashew butter
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1 egg
1 1/2 cups sifted unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons dark rum
1/2 teaspoon vanilla extract
1 cup coarsely chopped roasted cashews
1/2 cup old-fashioned rolled oats

1. If you are not using prepared cashew butter, make your own by
processing 1 cup unsalted roasted cashews and 2 tablespoons vegetable
oil in a food processor fitted with a steel blade or a blender until the mixture forms a thick, smooth paste.
2. Preheat oven to 350 degrees F. Grease cookie sheets.
3. Cream the unsalted butter and both sugars in a large mixer bowl. Beat in the egg and then the cashew butter.
4. Sift the flour, baking soda and salt together. Stir into the butter mixture with a wooden spoon. Stir in the rum and vanilla extract and then the chopped cashews and the oats.
5. Shape the dough into 1-inch balls and place them 2 inches apart on the prepared cookie sheets. Flatten the balls with a fork dipped in warm water, making a crisscross pattern.
6. Bake until golden, 12 to 15 minutes.  Remove to wire racks to cool completely. Makes 4 to 5 dozen cookies.

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