What’d You Do Last Weekend?

  • feature link
  • feature link
  • feature link
  • feature link

This recipe is part of Alice Medrich's Cookies and Brownies.

Cashew Cookies

Cashew Cookies

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.


Cashew Cookies
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

Equipment
Food processor
2 cookie sheets, lined with parchment paper or ungreased

  1. Measure and set aside 1 cup of the cashews.
  2. Place the remaining nuts in the bowl of a food processor fitted with a steel blade.
  3. Add the brown sugar, granulated sugar, and salt.
  4. 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.
  5. Cut the butter into chunks and add it to the bowl.
  6. Add the egg and the vanilla.
  7. Process until the mixture forms a mass (it's OK if the oil from the nuts is not completely incorporated).
  8. Whisk the flour and baking soda together and add it to the mixture.
  9. Pulse until the flour is partially incorporated.
  10. Add the reserved cashews and pulse just until the flour is no longer visible and the nuts are coarsely chopped.
  11. 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.
  12. 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.
  13. Preheat the oven to 350F. Position the racks in the upper and lower thirds of the oven.
  14. Slice the chilled dough 1/4 to 3/8 inch thick and place slices at least 1 1/2" apart on the cookie sheets.
  15. Bake for 12 - 14 minutes, or until golden brown at the edges.
  16. Rotate the sheets from front to back and top to bottom of the oven about halfway through the baking period to ensure even baking.
  17. Slide the parchment sheets onto racks or transfer cookies from the pan with a metal pancake turner.
  18. Cool completely before stacking or storing.

Yield
Makes about 45 2 1/2" cookies

Storage
May be stored, airtight, for at least 2 weeks

Source
This recipe comes from Alice Medrich's Cookies and Brownies, and is available on Purple House Dirt with permission from the author.

More Info

Other cashew cookie variations:

Sweet and Salty Cashew Cookies - apologies for the format, but the recipe sounds interesting!

Dutch Caramel Cashew Cookies - from a 1972 Gourmet recipe