It’s Crunchy, It’s Cashew-y good! If you love cashews, this cookie recipe will make you love cashews even more. It’s sort of Chocolate Chip cookies without the chocolate chips — so it’s yummy from one bite to another.
CASHEW CRUNCH COOKIES
1 1/2 cups cashews, finely chopped
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 cup (2 sticks) butter, softened
3/4 cup light brown sugar, firmly packed
1/2 cup sugar
1 large egg
1 teaspoon Nielsen-Massey pure vanilla bean paste or pure vanilla extract
Preheat oven to 350 F. Line large baking sheets with parchment paper
In a medium mixing bowl, sift together flour, baking soda and cream of tartar. Set aside.
In a large mixing bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add the flour mixture gradually, mixing well. Fold/stir in finely chopped cashews.
Using small ice cream scoop, drop cookie balls onto parchment-lined baking sheets.
Bake for 15 minutes or until golden brown. Cool in the pan for 5 minutes, then transfer to wire racks to cool completely.
Source: Pillsbury’s Best Butter Cookie Cookbook
