Recipe: Collection of 16 Cashew Cookie Recipes

No shortbread, but here is a collection of various cashew nut cookie recipes:

CASHEW NUT COOKIEWS (cookierecipe.com)
Submitted by: Brenda Randolph
This is a wonderful recipe I got from my mom when I was a child.
Ingredients:
1/2 cup butter or margarine, softened
1 egg
1 teaspoon vanilla extract
1 cup packed brown sugar
1 teaspoon baking powder
2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup sour cream
1 cup chopped salted cashews
1/2 cup butter or margarine
2 cups confectioners' sugar
3 tablespoons milk

Directions:
1 Blend together 1/2 cup butter, brown sugar, egg, vanilla, and sour cream. Add in the baking powder, soda, and flour. Stir in the nuts.
2 Drop dough by teaspoonfuls onto buttered baking sheets. Cook at 375 degrees F (190 degrees C) for 8 to 10 minutes. Remove from oven, and cool on wire racks.
3 To Make the Icing: Heat 1/2 cup butter or margarine in a saucepan until it is light amber colored. Remove pan from heat, and stir in confectioners' sugar and the milk. I sometimes have to use more milk to get the icing smooth and creamy. Frost cookies. CASHEW SNAPS (cookierecipe.com)
Butterscotch tasting cookie with cashews. Makes 3 dozen
Ingredients:
1/2 cup butter or margarine
1 1/4 cups brown sugar
1 egg
1/2 cup chopped cashews
1/4 teaspoon baking soda
1/8 teaspoon salt
1 1/4 cups all-purpose flour

Directions
1 Cream together the butter, brown sugar, and egg. Stir in the chopped cashews, baking soda, salt, and flour.
2 Drop by half teaspoon two inches apart onto greased cookie sheet. Dough will flatten and spread. (These are also very good using pecans.)
3 Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.CASHEW CARAMEL BARS (cookierecipe.com)
This cashew-caramel combination is reminiscent of a candy bar. Makes 30 bars
Ingredients:
3/4 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup cashews, chopped
1/2 cup packed brown sugar
1/2 cup white sugar
2 tablespoons butter or margarine
1 1/2 tablespoons light cream
1/3 cup salted cashews, chunked
1/4 cup brown sugar

Directions
1 Preheat oven to 350 degrees F. Grease 9-inch baking pan.
2 To prepare Pastry: In a large bowl, mix the eggs and both sugars together. Blend in the nuts and sift the flour with the baking powder and salt. Add to egg mixture and blend well. Press into the bottom of the greased pan. Bake for 20 to 25 minutes.
3 While pastry bakes, mix 1/4 cup of brown sugar, cream and cashews into the melted butter.
4 Spread over baked pastry and place under a broiler for about 1 minute, until topping bubbles and becomes brown. Cut into bars while warm. Let cool in pan.CASHEW CHOCOLATE CHUNK COOKIES (cookierecipe.com)
This cookie has whole cashews and chunks of chocolate.
Ingredients:
1 cup butter or margarine, softened
2 eggs
1 teaspoon vanilla extract
1 1/4 cups brown sugar
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
2 cups high quality chocolate chunks
1/2 cup cashews, finely chopped
1/2 cup whole cashews

Directions:
1 Preheat oven to 350 degrees F.
2 In large bowl, cream together the brown sugar and butter. Add the vanilla and beat in eggs. Mix until well blended.
3 Sift flour and baking soda together and add to butter mixture. Mix in cashews and chocolate.
4 Drop by teaspoonfuls onto cookie sheets and bake for 10 to 12 minutes or until lightly brown. WHITE CHOCOLATE CHIP AND CASHEW COOKIES (epicurious.com)
These cookies are also great made with regular semisweet chocolate chips.
Ingredients:
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1/4 cup unsulfured molasses
2 eggs
1 teaspoon vanilla
1 1/2 cups roasted unsalted cashews (about 7 1/2 ounces), chopped
1/2 cup white chocolate chips

Sift first 4 ingredients into medium bowl. Using electric mixer, cream butter, sugar and molasses in large bowl until fluffy. Beat in eggs and vanilla. Mix in dry ingredients. Add cashews and chocolate chips. Refrigerate 1 hour or overnight. Preheat oven to 350 F. Grease cookie sheets. Drop dough by rounded tablespoonfuls onto sheets, spacing 2 inches apart. Bake until golden brown, about 12 minutes. Cool on cookie sheets 2 minutes. Transfer to rack and cool completely. (Can be prepared 1 week ahead. Store in airtight container.)Makes about 3 dozen.CASHEW OATMEAL COOKIES
Ingredients:
1 Stick butter -- softened
1 cup Packed brown sugar
1/4 cup Sour cream
1 Egg
1 teaspoon Vanilla
1 cup Flour
3/4 teaspoon Baking powder
1/2 teaspoon Baking soda
1/2 cup Quick oats
1 cup Cashews -- coarse chopped
Frosting:
1/2 Stick butter
3 tablespoons Milk
1/2 teaspoon Vanilla
2 cups Powdered sugar

Beat butter and sugar till creamy. Add next 3 ingredients. Stir together, flour, baking powder and soda and salt. Add to creamed mixture and mix well. Stir in oats and cashews. Drop by rounded teaspoonful onto greased baking sheet. Bake in a preheated 400 oven for about 8 minutes. Frost cooled cookies .
for frosting: heat butter until lightly browned. Remove from heat and cool. add milk and vanilla. Beat in sugar until smooth and thick enough to spread. BASIC HOLIDAY COOKIE DOUGH (VARIATION: CASHEW CRUNCHIES)
Makes: About 4 dozen cookies
3 cups flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract

In a medium bowl, stir flour, baking powder, cinnamon
and salt until well blended; set aside. In large bowl, with
an electric mixer, at medium speed, beat butter until
smooth. Add sugar and beat until blended. Beat in eggs
one at a time until smooth. Beat in vanilla. On low speed,
gradually beat in flour mixture. Divide dough in half and
use to make the following variations:
ROLLED HOLIDAY COOKIES: Wrap half of the prepared
Basic Cookie Dough in plastic wrap; refrigerate 4 hours
or until firm. Preheat oven to 350 degrees F. Roll out half
of the dough at a time between two sheets of lightly
floured wax paper until dough is approximately 1/8-inch
thick. Cut out cookies with holiday cookie cutters and
place on an aluminum foil-lined cookie sheet sprayed
with non-stick cooking spray. Refrigerate dough scraps
and reroll one more time. Bake 10 to 12 minutes or until
lightly browned. Transfer cookies to a wire rack and cool
completely. Decorate as desired. Makes about 2 dozen
cookies.
CASHEW CRUNCHIES: Gently stir 3/4 cup finely chopped
salted cashews into half of the prepared Basic Cookie
Dough. Wrap in plastic wrap; refrigerate 4 hours; or until
firm. Preheat oven to 350 degrees F. Roll teaspoonfuls of
dough into balls. Spread 1 cup finely chopped cashews on
a sheet of plastic wrap. Roll balls of dough in the nuts and
place on an aluminum foil-lined cookie sheet flattening the
balls slightly. Bake 10 to 12 minutes or until golden
brown. Sprinkle cookies with powdered sugar. Let cool
on cookie sheet 1 to 2 minutes. Transfer cookies to a wire
rack to cool completely. Makes about 2 dozen cookies.CASHEW FUDGE COOKIES
Ingredients:
5 tablespoons all-purpose flour
1/4 cup unsweetened nonalkalized cocoa powder
1 teaspoon baking powder
1/8 teaspoon salt
6 ounces bittersweet chocolate, coarsely chopped
10 tablespoons unsalted butter, cut into tablespoons
2 large eggs
1 tablespoon vanilla extract
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
6 ounces bittersweet chocolate, cut into 1/4-inch chunks
1/2 cup cashews, roasted and coarsely chopped*
* Note: to roast cashews, place them on a jelly roll pan and bake in a preheated 350 degrees(F) oven for 10 to 15 minutes, shaking the pan two or three times, until they are golden.

1.Position a rack in the center of the oven and preheat to 325 degrees(F). Lightly coat two baking sheets with nonstick cooking spray or line them with parchment paper.
2.In a medium bowl, sift together the flour, cocoa powder, baking powder and salt; set aside.
3.Melt the chocolate with the butter over a double boiler over barely simmering water. Remove the pan from the heat and allow the chocolate mixture to cool slightly.
4.In a 4 1/2-quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the eggs on medium speed until blended, about 1 minute. Beat in the vanilla. Gradually beat in the brown sugar and granulated sugar and continue to beat for 1 minute, scraping down the side of the bowl as necessary.
5.At medium speed, beat in the melted chocolate mixture. Decrease the speed to low and blend in the flour mixture, scraping the bowl as necessary.
6.Add the bittersweet chocolate chunks and chopped cashews and mix at low speed just until blended.
7.Drop the dough 2 tablespoons at a time onto the baking sheets. Bake the cookies until puffed, about 15 minutes. Cool the cookies on the baking sheets for 3 to 5 minutes, then transfer them to wire racks to cool completely.FROSTED CASHEW COOKIES
Ingredients:
1/2 cup butter or margarine
1 cup packed brown sugar
1 egg
1/3 cup sour cream
1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 3/4 cups salted cashew halves
BROWNED BUTTER FROSTING:
1/2 cup butter (no substitutes)
3 tablespoons light cream
1/4 teaspoon vanilla extract
2 cups confectioners' sugar
Additional cashew halves, optional

In a mixing bowl, cream the butter and brown sugar. Beat in egg, sour cream and vanilla, mix well. Combine dry ingredients; add to creamed mixture and mix well. Fold in the cashews. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 375'F for 8-10 minutes or until lightly browned. Cool on a wire rack. For the frosting, lightly brown butter in a small saucepan. Remove from the heat; add cream and vanilla. Beat in confectioners' sugar until smooth and thick. Frost cookies. Top each with a cashew half if desired.
Yield: about 3 dozen.ORANGE-CASHEW COOKIES
1/2 c Butter or margarine;-softened
2/3 c Sugar
1 Egg
1 ts Grated orange peel
3 tb Orange juice
2 c All-purpose flour
1 ts Baking soda
1/4 ts Salt
1 c Chopped cashews

Recipe by: COUNTRY CHRISTMAS RECIPES
Preheat oven to 350 degrees. Beat butter and sugar in large bowl until
creamy. Beat in egg, orange peel and juice until light and fluffy. Mix in
flour, baking soda and salt until well blended. Stir in cashews. Drop
Tablespoonfuls of dough 2" apart onto ungreased cookie sheets. Bake 9
minutes or until lightly browned. Remove to wire racks; cool completely.
Store in airtight container.CASHEW YUMMIE BARS
Base:
1 c Sugar
1 c Brown sugar
4 Eggs
1/4 c Butterscotch schnapps
2 c Flour
1 ts Baking powder
1/2 ts Salt
3/4 c Cashews; chopped
Topping:
4 tb Butter
3/4 c Brown sugar
2 tb Butterscotch schnapps
3 tb Cream
3/4 c Cashews; chopped

BASE: Preheat oven to 350~. Mix sugars, eggs, and schnapps until well
blended. Beat in flour, baking powder and salt. Stir in nuts. Grease a
10x15" pan. Pour in batter. Bake 20-25 minutes. TOPPING: Melt butter; add
remaining ingredients and mix well. Spread over baked base. Broil 6" from
heat for 1-2 minutes or until bubbly and brown. Cool completely before
cutting.CHERRY CASHEW COOKIES
Ingredients
1 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 package (10 ounce) vanilla milk chips or 1-2/3
cups coarsely chopped white chocolate
1-1/2 cups dried tart cherries
1 cup lightly salted cashews

In a large mixing bowl, combine butter, granulated
sugar, brown sugar, eggs and vanilla. Mix with electric
mixer on medium speed until thoroughly mixed. Combine
flour and baking soda; gradually add flour mixture to
butter mixture. Stir in vanilla milk chips, dried cherries
and cashews. Drop by rounded tablespoonfuls onto
ungreased baking sheets.

Bake in a preheated 375 degree oven 12 to 15 minutes,
or until golden brown. Let cool on wire racks; store in a
tightly covered container.

Makes 4-1/2 dozen cookies.CASHEW COOKIES (recipelink.com/cookies.html)
These are from Rose Levy Berenbaum's "Christmas Cookies," and are quite good.
1 1/3 c UNSALTED coarsely chopped cashews
2 c Unbleached white flour
3/4 ts Baking powder
3/4 ts Baking soda
1/2 ts Salt
3/4 c Light brown sugar
2 tb Light brown sugar
1/2 c Unsalted butter
1 Egg
1 ts Vanilla
1/2 c Sour cream

Preheat oven to 350 degrees. Soften butter. Mix flour, baking
powder and soda, salt, and cashews. Cream butter and sugar; beat in eggs and
vanilla. Mix in sour cream. Add flour mixture. Drop dough by teaspoons onto
greased cookie sheets. Bake 10-15 minutes until golden brown. Makes
roughly 6 dozen.ROSEMARY CASHEW BISCOTTI (Dave Rosengarten-Taste)
4 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
2 tablespoons finely-chopped dried rosemary
Large pinch finely-ground black pepper
3 eggs
2 teaspoons vanilla extract
2 cups roasted cashews, coarsely chopped

Preheat oven to 350 degrees. Grease cookie sheet.
By hand: In a bowl, combine flour, sugar, baking powder, rosemary and pepper. In a separatebowl, combine eggs and vanilla. Using a wooden spoon, beat egg mixture into dry ingredients.Dough will be very stiff. Stir nuts into dough.
[He's not kidding. In fact, it won't really form a dough at all. Do not attempt to add water to make this happen, or the biscotti will come out too mushy. Also, adding the roasted nuts with their exuded oil will help the dough form, which is neat.]
Food processor method: In food processor fitted with [a] steel blade combine flour, sugar,baking powder, rosemary and pepper; process briefly. In a small bowl combine eggs and vanilla.With food processor running, pour in eggs in a steady stream; process until stiff dough is formed. Add nuts and pulse several times to combine.
Shape dough into 2 flat 3-inch-wide logs and place on cookie sheet. Bake 20 minutes. Remove from oven and cool on baking sheet. When cool enough to handle, use a serrated knife to slice logs on the diagonal into 1/2-inch-wide pieces. Place cut side down on cookie sheet and return to oven 15 minutes, or until golden brown. Cool on racks and store in tins up to 1 month.
Yield: about 48 biscotti
Note: Things are always more done than they appear. The cookies looked so soft after their allotted baking time, that I kept tacking on additional minutes. That was a mistake.CHOCOLATE CASHEW COCONUT CLUSTERS (MARCEL DESAULNIERS)
Ingredients:
2 cups unsalted cashews
1 pound semisweet chocolate chopped into 1/4-inch pieces
8 ounces shredded dried coconut

Preheat the oven to 325 degrees. Toast the cashews on a baking sheet in the
preheated oven for 20 minutes, until uniformly golden brown. Cool the nuts to room temperature. Toast the coconut on a baking sheet in the preheated oven for 10 minutes, until lightly golden around the edges. Cool the coconut to room temperature. Heat 1-inch of water in the bottom half of a double boiler
over medium heat. Place the semisweet chocolate in the top half of the
double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 5 to 6 minutes. transfer the melted chocolate to a 4-quart bowl. Add the cashews and coconut. Use a rubber spatula to stir until the cashews and coconut are completely coated with chocolate. Immediately portion the mixture by heaping tablespoons (approximately 1 1/2 ounces) for each
cluster, onto wax paper. Allow the clusters to harden at room temperature
for 1 hour, then refrigerate for 30 minutes, until firm enough to handle. Store the clusters in a tightly sealed plastic container in the refrigerator until ready to serve.

CASHEW ORANGE BISCOTTI (Gourmet March 1999 )
A slight twist to the Italin favourite makes these unique little cookies. These biscotti are equally delicious made with roasted almonds, pecans, or hazelnuts in place of the
cashews.
Ingredients:
1 1/2 cups roasted cashews (about 7 ounces)
2 cups unbleached all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
4 large eggs
1 tablespoon freshly grated orange zest
1 teaspoon vanilla
1 teaspoon water

1. Preheat oven to 300 F. and butter a large baking sheet.
2. Coarsely chop cashews. Into a bowl sift together flour, sugar, baking soda, and salt. In another bowl with an electric mixer beat together 3 eggs, zest, and vanilla until just combined. Stir in flour mixture and beat until a stiff dough is formed. Stir in cashews.
3. In a small bowl beat together water and remaining egg to make an egg wash. On baking sheet with floured hands form dough into two 12-inch-long logs and flatten slightly. Brush logs with some egg wash. Bake logs in middle of oven until golden, about 50 minutes. Cool logs on baking sheet on a rack 10 minutes.
4. On a cutting board with a serrated knife diagonally cut logs into roughly 1/3-inch-thick slices. Arrange biscotti, a cut side down, on baking sheet and bake in middle of oven until crisp, about 15 minutes. Cool biscotti on rack. Biscotti keep in an airtight container at cool room temperature 2 weeks. Makes about 60 biscotti.
Gourmet March 1999