|
Your patronage of our
affiliate partners supports this web site. We
thank you!
![[Flag Campaign icon]](http://a1032.g.akamai.net/f/1032/81/30m/www.gamesville.lycos.com/art_gv/ribbon_small.gif)
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.
Index - Cookie Recipe Archives
Recipe Archives Index |
