I had never seen a nearly all-cashew cookie recipe before, and I was looking forward to trying these. I imagined a peanut butter cookie consistency, but with a cashew flavor. But what's different is that these are made in the food processor, not with a mixer, so they never really achieve the fluffiness of a peanut butter dough. This dough makes an incredibly rich shortbread-like cookie instead of a fluffy peanut butter type cookie, even though the bulk of the dough comes from freshly ground cashews.
A few notes on this cookie:
- I had formed these into little balls, but they barely held their shape when placed on a cookie sheet. This was because the dough was so short - it was very crumbly and did not hold together. I didn't think they would hold together in a roll.
- I don't know how using raw cashews versus roasted would alter the dough - it might impact texture as well as flavor, and might be a variation worth trying.
1 lb whole raw unsalted cashews (available in health food or grocery stores that sell nuts in bulk)
1/2 c (packed) light brown sugar, lump free
1/2 c granulated sugar
1/2 tsp salt
8 T butter
1 large egg
1 tsp vanilla extract
1 1/3 c AP flour
1/2 tsp baking soda
2 cookie sheets, lined with parchment paper or ungreased
- Measure and set aside 1 cup of the cashews.
- Place the remaining nuts in the bowl of a food processor fitted with a steel blade.
- Add the brown sugar, granulated sugar, and salt.
- Process for 3 minutes or more, scraping down the bowl and breaking up clumps 3 or 4 times, until the nuts are very finely ground and the mixture forms a stiff oily mass around the blade.
- Cut the butter into chunks and add it to the bowl.
- Add the egg and the vanilla.
- Process until the mixture forms a mass (it's OK if the oil from the nuts is not completely incorporated).
- Whisk the flour and baking soda together and add it to the mixture.
- Pulse until the flour is partially incorporated.
- Add the reserved cashews and pulse just until the flour is no longer visible and the nuts are coarsely chopped.
- Remove the dough from the processor and knead it with your hands a few times to finish the mixing. The dough will be very oily.
- Divide the dough in half and form two 8x2-inch logs. Wrap the logs in foil and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350F. Position the racks in the upper and lower thirds of the oven.
- Slice the chilled dough 1/4 to 3/8 inch thick and place slices at least 1 1/2" apart on the cookie sheets.
- Bake for 12 - 14 minutes, or until golden brown at the edges.
- Rotate the sheets from front to back and top to bottom of the oven about halfway through the baking period to ensure even baking.
- Slide the parchment sheets onto racks or transfer cookies from the pan with a metal pancake turner.
- Cool completely before stacking or storing.
Makes about 45 2 1/2" cookies
May be stored, airtight, for at least 2 weeks
This recipe comes from Alice Medrich's Cookies and Brownies, and is available on Purple House Dirt with permission from the author.