Tuesday, February 24, 2009

Whipped Cashew Butter Cookies

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
2 eggs
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)


Amber said...

Cashew butter? What? I didn't know! I SO am going to try these cookies! I also love that they have only 4 ingredients!

I tried your balsamic spaghetti sauce, btw, and it was a huge hit! Thanks!

Becca said...

I bought the cashew butter...as soon as my brownies are gone I am making them!

Tonya @ What's On My Plate said...

i'm not so concerned about the peanut butter/salmonella issue but these cookies sound great!

Grace said...

wow, ron--these sound stellar! thanks for the suggestion, i think the barney butter would work quite nicely in these. :)

Maggie said...

Great looking recipe, are they crunchy on the outside? We don't eat peanuts because of my son's allergy but we love almond, cashew and sunflower seed butter.

Laura said...

I'm thinking PASSOVER!

Jennifer Kikuchi said...

Hi there! I made your Peanut Butter cookie recipe a while back, and they were a huge hit at the office. I just made the same recipe with the Cashew Butter (Whole Foods brand) this past Sunday, and they were a hit at home! I did make one, slight, alteration. I used 1/2 cup of Sugar In The Raw & 1/2 cup of regular sugar. The Sugar In The Raw gives it a unique texture. Thanks for sharing your recipe! I really enjoy reading your blog!

Sheldon said...

Peanut products are the common foods that are contaminated with salmonella. Many use ELISA test kit in order to be safe.

Kelly said...

I have some in the oven right now. Thank you for the recipe!

AmberG said...

These cookies came out DELICIOUS!! So simple... I love it! Added a touch of vanilla and some coconut flakes. Actually forgot the baking soda but the texture is chewy and soft. This recipe is a keeper! :) Thanks!

Anonymous said...

I made these cookies tonight! They were incredible. Crunchy on the outside and gooey on the inside. I followed the recipe exactly except I rolled them in cinnamon sugar and topped them with a bit of sea salt before baking. They are the perfect salty/sweet cookie. Super easy to make too!