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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.
cup cashew butter
cup (1 stick) unsalted butter, room temperature
cup packed dark brown sugar
cup granulated sugar
cups sifted unbleached all-purpose flour
teaspoon baking soda
tablespoons dark rum
teaspoon vanilla extract
cup coarsely chopped roasted cashews
cup old-fashioned rolled oats
If you are not using prepared cashew butter, make your own by
processing 1 cup unsalted roasted cashews and 2 tablespoons vegetable
a food processor fitted with a steel blade or a blender until the mixture
forms a thick, smooth paste.
Preheat oven to 350 degrees F. Grease cookie sheets.
Cream the unsalted butter and both sugars in a large mixer bowl. Beat in the egg and then the cashew butter.
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
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
Bake until golden, 12 to 15 minutes.
Remove to wire racks to cool completely. Makes 4 to 5 dozen cookies.
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