Short Cake's Cashew Butter Cookies

Recipe courtesy Short Cake, 2012
Show: Unique Sweets Episode: Rise & Shine
TOTAL TIME: 1 hr
Prep: 25 min
Inactive Prep: 25 min
Cook: 10 min
 
YIELD: 2 dozen cookies
LEVEL: Easy

ingredients

  • 1 cup cashew butter, such as Magee's
  • 1 cup brown sugar, lightly packed
  • 3/4 cup granulated sugar, plus 1/2 cup to roll cookies in
  • 2 eggs
  • 2 tablespoons sea salt, optional
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Center a rack in the oven and preheat to 325 degrees F. Line 3 baking sheets with parchment paper or silicone mats.

Whisk together the flour, baking soda, baking powder and salt in a bowl, and then set aside. Beat the butter on medium speed in a stand mixer fitted with a paddle or with a hand mixer until soft and creamy, about 2 minutes. Add the cashew butter and beat for another minute. Add the brown sugar and 3/4 cup granulated sugar and beat for another 3 minutes. Add in the eggs, one at a time, scraping down the sides of the bowl with a spatula between each addition.

Add the dry ingredients on low speed and beat until they are just combined. Pour the remaining 1/2 cup sugar into a small bowl. Form 1 1/2-ounce balls (about 1 inch) of dough and drop them into the sugar, creating an even coating. Place the cookies on a baking sheet spaced 2 inches apart. Dip a meat mallet in the sugar and press down onto the ball, slightly flattening them. If you would like, sprinkle a small pinch of sea salt over the top of each cookie before baking. Bake until the cookies are lightly golden on the edges, but still a little soft in the middle, 10 to 12 minutes. Let the cookies cool slightly before transferring to cooling racks, then continue cooling at room temperature for another 15 to 20 minutes before serving.

Notes

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

more from this episode

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Simply Laura

Get Cooking Channel on your TV.