Cashew Cookies

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Most Helpful Positive Review

Dec 31, 2008

I was unable to go visit my husband's family with him for the holidays, so I sent him with bags of cookies for all his relatives. I was initally afraid to include these cashew cookies because I did overcook them a little (BEWARE..I started off with 12 min. and they were def. overdone. Next time I will start checking them after about 9 1/2 min. They were dry the first night but seemed to soften up over the next couple days. But I was glad I did include them...they were my dad's and both his parents' favorites in the whole bag!! (I had Award Winning Choc Chip, Big Soft Ginger Cookies and Peanut Butter Cup cookies, so that's saying a lot!!!) Also, next time I will put the frosting in a ziploc bag and cut the corner so I can squeeze/drizzle the frosting on...I had a really hard time spreading the frosting on and I had to make it really thick (a little too thick) for it to stick to the cookie and look nice. ALSO...the frosting doesn't look anything like the cookies in the "main photo"...i guess i didn't look at the other photos before i started and freaked out when my frosting was thick and white, more like cake frosting...not yellow-buttery looking glaze like the picture. But the frosting was still good and better than without it. I'd be interested in knowing what kind of glaze is on those cookies in the main picture.

—jcmeade79

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Most Helpful Critical Review

Mar 10, 2010

The original recipe is bland. I found it improved with these alterations: increase vanilla to 1 1/2 tsp, increase salt to 1/2 tsp & roast the raw cashews before adding to recipe. Canned roasted cashews would work, too, but do not increase salt if using canned, salted roasted cashews. Baking time is more like 11 -12 minutes than 15 minutes and the flavor intensifies if cookies are allowed to sit 2-3 days.

—texanne

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39 Ratings

Jun 17, 2003

Very good cookie...has a buttery/nutty taste. I chopped the cashews up with my food processor, being careful not to chop them too fine. From the previous reviews, I expected them to be on the "not-so-sweet" side, but I thought they were plenty sweet. And, actually a quite "rich" cookie. These would make a good cookie for holiday baking, as I considered them to be a "special" treat.

—CHERYLBH

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Dec 14, 2009

With a few changes these make the cutest little Christmas cookies and I have used them for years for holiday baking. First, use only 1 c. of cashews for a softer cookie. Make them a level teaspoon so their size is a little smaller. Immediately upon taking them out of the oven, use your thumb to make a nice deep indentation right in the center of the cookie. Make sure it is well formed so it will nicely hold the frosting. I add green or red food coloring or divide the frosting into two bowls and use both and put a dollop in each center once the cookie has cooled a little. Then I quickly add a little silver candy ball decoration to the middle of each before the frosting hardens. They are so cute and festive and, of course, delicious too and make a great addition to a cookie plate. Always the first to go!

—jammin judy

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Nov 23, 2010

Great cookies. Unique. Won't find like them anywhere else. 30 minutes after baking is *not* the right time to taste them. The frosting and the cookie combine for great flavor the next morning or later. Delicious delicious frosting. I did a double batch of the cookies and frosting. Batch 1: As the recipe said. Seemed too cakeish right away but turned out *wonderfully* in the morning. Very good combined with frosting. Batch 2: I folded in some chunky Peanut butter (all natural, no extra sugar, about 1/3 cup) and some JIF (1/3 cup, some extra sugar). These are more crumbly than the first but still delicious. GENERAL: Use double vanilla. Much better. Half sugar on the frosting. Let cool till next morning. Then try for best effect. If you want perfection that evening, try another recipe; these are best if they sit for a while. Very addictive once complete. FROSTING: Browning the butter on high is possible and faster. Just don't assume it's not browning cause you can't immediately see the color. The trick is let it boil but stir fast (2 minutes). Then let cool. I only used half the sugar. I can't imagine using more. It was plenty sweet and a perfect blend with the cookie. I am going to try the frosting with a bit of orange zest-I suspect this would be a good addition.

—VCRUISER

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May 05, 2003

This is a delicious recipe. The cookie is soft and moist and turns out almost like a mini cake. The cookie by itself is not-so-sweet, but tastes excellent with the frosting. The slightly nutty flavor of the 'burned' butter was delicious. I brought them to work today and they were devoured.

—BANSREEPARIKH

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May 05, 2003

Burned butter frosting on these cookies is DELICIOUS! Cookies are great too!

—SANDYSLOOP

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Dec 20, 2003

Excellent cookie! I think the term "burned butter" kind of scares people off though. From the way the butter frosting turns out, I think it should be referred to as "carmel butter". Very NUMMY !! :)

—SHERRY-LYNN

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Nutrition

Calories
162 kcal
8%

Carbohydrates
18.3 g
6%

Cholesterol
22 mg
7%

Fat
9.3 g
14%

Fiber
0.4 g
2%

Protein
2.1 g
4%

Sodium
136 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cashew Cookies

Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories: 162
Calories from Fat: 84

% Daily Value *
Total Fat 9.3g 14 %
Saturated Fat 4.5g 22 %
Cholesterol 22mg 7 %
Sodium 136mg 5 %
Potassium 58mg 2 %
Total Carbohydrates 18.3g 6 %
Dietary Fiber 0.4g 2 %
Protein 2.1g 4 %
Sugars 10.8g
Vitamin A 4 %
Vitamin C < 1 %
Calcium 2 %
Iron 8 %
Thiamin 7 %
Niacin 7 %
Vitamin B6 2 %
Magnesium 7 %
Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.