Cashew Crunch Cookies

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.


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


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