Return to Content

Chocolate Cashew Delights

by

Yield: About 2-1/2 dozen.

This nutty cashew cookie is topped with a chocolate candy. Look for cashew butter at your local health-food store.

Ingredients:

  • 3/4 cup cashew butter
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1-1/4 cups packed light-brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chopped roasted cashews
  • about 30 foil-wrapped chocolate candies

Instructions:

Preheat oven to 350 degrees F and grease two cookie sheets. Cream the cashew butter, butter, and brown sugar. Beat in the egg and vanilla until smooth. Sift flour, baking soda, and salt, and stir into the creamed mixture. Fold in the chopped cashews. Unwrap the chocolates. With floured hands, roll the dough into 1-1/2-inch balls, leaving room between them on the sheets. Bake for 15 to 17 minutes, or until the tops are gently rounded and still soft to the touch. As the cookies come out of the oven, firmly press a chocolate candy into the center of each one. Cool on the sheets for 5 minutes, then transfer to a rack to cool.
Updated Monday, March 24th, 2003
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-nov-gift-sub400x400
80th-anniversart-calendar600x350-order