Even those of us who try to eat healthy most of the year through can succumb to the need for holiday cookies this time of year. I find the best defense is to offer to bring cookies to a holiday party so you can make them, enjoy a few and send the rest away so they are not just sitting there calling you from the kitchen counter.
This weekend I made Cashew Butter Cookies to take to a friend’s party. These tasty little morsels are very easy to make. You mix up the batter and then just drop it in spoonfuls onto a cookie sheet.
The cashew get pretty well hidden in the batter (you can taste them, you just can’t really see them). If you want the cashews to make more a visual display, reserve a handful of cashew halves when you go to mix the batter. Then after dropping the batter on the cookie sheet add one or two cashews to the top of the cookies. This makes the cookies look much more dramatic.
Cashew Butter Cookies
Prep time: 8 minutes - Cook time: 24 minutes
- ½ cup butter (1 stick), softened
- 1 cup firmly packed brown sugar
- 1 teaspoon vanilla
- 1 egg
- 2 cups all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1/3 cup non-fat or low-fat yogurt
- 1 ¾ cups cashew halves
- non-stick cooking spray
Preheat oven to 350°F. Spray 2 cookie sheets with non-stick cooking spray and set aside.
Use and electric hand mixer to combine brown sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed.
In a separate bowl use a folk to combine flour, baking powder and baking soda. Add flour mixture and yogurt to the bowl with the butter and brown sugar mixture. Use hand mixer on low to mix well. Use a spoon to stir in cashews into the batter.
Use two spoons to drop cookie dough (roughly a level tablespoon at a time) 2 inches apart onto prepared cookie sheets.
Bake for 10 to 12 minutes or until golden brown. Cool completely on a wire cookie rack.
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