Cashew Cookies

72
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In

Recipe: #10835

October 27, 2013



"A nice tea cookie or addition to the holiday cookie tray. Be sure to use unsalted cashews. Makes 6 dozen."

Original recipe yields 72 servings
OK

Nutritional

  • Serving Size: 1 (15.8 g)
  • Calories 38.9
  • Total Fat - 1.6 g
  • Saturated Fat - 1 g
  • Cholesterol - 6.8 mg
  • Sodium - 2118 mg
  • Total Carbohydrate - 5.6 g
  • Dietary Fiber - 0.1 g
  • Sugars - 2.8 g
  • Protein - 0.6 g
  • Calcium - 8.4 mg
  • Iron - 0.1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 375°F Place 2 oven racks in the upper and lower thirds of the oven. Grease cookie sheets.

Step 2

Chop cashews coarsely.

Step 3

In a small bowl, sift together the flour, baking soda, baking powder, and salt, then whisk to mix evenly. Add the cashews and set aside.

Step 4

In a mixing bowl, cream the butter and sugar until light and fluffy. Beat in the egg and vanilla and scrape the sides of the bowl. Beat in the sour cream until incorporated.

Step 5

At low speed, gradually beat in flour mixture, until just incorporated.

Step 6

Drop the dough in heaping teaspoons 1 1/2 inches apart on the cookie sheets.

Step 7

Bake for 10-15 minutes or until golden brown. (For even baking, rotate the sheets from top to bottom, and back to front halfway through the baking period.).

Step 8

Cool the cookies for a few minutes on the sheets. When they are firm enough to lift, transfer with a metal spatula to wire rack to cool completely.

Step 9

Store in an airtight container at room temperature or in the freezer. These keep 1 month at room temperature, several months frozen.

Tips & Variations


No special items needed.

Related

KATO BABY

Awesome cookie Mikekey. Great flavor and wonderful textures. The cashews shine in this lovely treat. We enjoyed the fact that the cookies weren't overly sweet. My bil took most of them home with him. Thanks so much for sharing. Made for Cooking Around the Christmas tree tag game.

review by:
(27 Dec 2019)

JustJane

I had lots of cashews stored in my cupboard so these were a must! I added 1/4 cup of sugar to the mix after reading the previous reviews and have to say they are sweet, nutty and super delicious! No need to wait a day or three now! My family will enjoy these nutty treasures on my Christmas dessert table today!

review by:
(25 Dec 2018)

Grambers

I made these and froze for my cookie trays this Christmas. They are nutty and delicious!

review by:
(16 Dec 2018)

Felix4067

We felt these needed more sweetness, or more cashew flavour, or both. They also didn't take nearly as long to bake as it says (my first batch went in the oven for 10 minutes and the bottoms were burned). As per Tisme's review, I made them ahead and they were better the next day. I doubled the recipe and got barely 90 cookies using the amount of dough specified. EDIT: Came back and made this a 4-star instead of a 3-star because after letting them sit for several days in an airtight container they got a LOT better! They're still moist yet still firm, but both the sweetness and the cashew flavour has become more obvious. I would recommend making these at least three days before you want to eat them...it's currently five days since I made them and now I really like them.

review by:
(17 Dec 2015)

Tisme

I made these exactly as written, but after the first batch decided to flatten them out a little to cook. Which did not make quit as many, but made quite a few. Mixed reactions in this family half really loved them or the other half thought they needed more sweetness. BUT everyone agreed they loved them better the next day.... go figure. DH loved the cashew flavour as he is a nut addict, and I really enjoyed them also, which is really all that matter's.....Mind you they were all gone within 24 hours!

review by:
(7 May 2015)