These are like peanut butter cookies with a subtle something extra: the distinctive taste of cashews. We prefer them unadulterated by the addition of chocolate chips, but if you make them with other kinds of nuts and nut butters, such as almonds or hazelnuts, the chocolate works well. Just add 1 cup bittersweet chocolate morsels when you stir in the flour and chopped nuts.
Nut butters are widely available at natural foods stores, Whole Foods Markets and other groceries.
STORE: In an airtight container for up to 1 week. Baked cookies freeze well for up to 2 months.
Servings: 48 cookies
- 1/2 cup vegetable shortening, at room temperature
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 cup cashew butter
- 1 1/4 cups packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups flour
- 1 cup roasted unsalted cashews, chopped, plus 48 cashew halves (optional)
Preheat the oven to 350 degrees. Lightly grease 2 baking sheets or line them with parchment paper.
Combine the shortening, butters and brown sugar in the bowl of a stand mixer or a hand-held mixer; beat on medium-high speed for about 4 minutes, until fluffy. Add the eggs one at a time, incorporating well after each addition. Add the vanilla extract, baking powder, baking soda and salt; mix well. Stop the motor and use a spoon to stir in the flour and chopped cashews.
Scoop out the dough by heaping tablespoonfuls, roll into 1 1/2-inch balls and place 1 inch apart on the baking sheets (the cookies do not spread). Flatten slightly with the tines of a fork and press a cashew half onto the top of each cookie, if desired. Bake for 6 minutes, then rotate the sheets front to back and top to bottom; bake for 6 to 8 minutes or until the cookies start to brown. Transfer the cookies to a wire rack to cool completely before storing.
Adapted from "The King Arthur Flour Cookie Companion" (Countryman Press, 2004).
Tested by Joe Yonan.
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