Peanut Butter. Peanut Butter Cups. Peanut Butter Brownies. Peanut Butter Cheesecake. Peanut Butter and Jelly. Peanut Butter Parfaits. Peanut Butter Cupcakes. Peanut Butter Chocolate Ice Cream. Peanut Butter and Banana Sandwiches. Peanut Butter in a spoon right out of the jar....
All of them delicious!!!!
Peanut Butter Salmonella? Not so good.
So I decided to take my world famous, delicious, unique, peanut butter cookies recipe and substitute a nut I like better. What? Heresy? A nut better than peanuts? Yeah, CASHEWS!
I love Cashews. We all love cashews. Admit it. But they are Expensive!!! But currently, they ain't got no salmonella, ya know?
But I've never baked with Cashews. Never even thought about it.
Until SALMONELLA showed up in freakin' peanuts!!!!
So give it a try. I bet you like them....
By the way, I am NOT talking about butter cookies with cashews in them, NO, I'm talking about real whipped cashew butter as the base for the cookies. OMG, these are good.
These cookies have to be tried to be believed. Four ingredients only and absolutely delicious. They just melt in your mouth. Please note they have NO flour. It can be a fragile cookie (which is what makes it so good) so my advice is to measure the ingredients exactly.
1 cup Cashew Butter
1 cup sugar
1 1/2 teaspoons baking soda
Cream together pecan butter and sugar. Add eggs and baking soda and mix thoroughly.
Chill dough in refrigerator for 30 - 45 minutes.
Use two spoons to drop tablespoons onto parchment paper on cookie sheet at least 1 1/2 inches apart as the cookie will spread during baking.
Top with decorative sugar or granulated sugar before or after baking. I prefer, before.
Bake at 375 degrees for 12- 15 minutes. (Bake until they start to brown around the edges)
Let cool for at least 10 minutes before removing from sheet and transferring to a rack to cool.
Enjoy! (Especially with a cup of Starbucks coffee or ice cold milk)