Cashew Snaps

Cashew Snaps

11

"Butterscotch tasting cookie with cashews (these are also very good using pecans.)"
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Ingredients

35 m servings 161 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 103 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheet.
  2. In a large bowl, cream together the butter, brown sugar, and egg. Stir in the chopped cashews, baking soda, salt, and flour. Drop by half teaspoon two inches apart onto greased cookie sheet.
  3. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

Reviews

11
  1. 14 Ratings

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Most helpful positive review

I looked at the recipe and thought it could use a little more flavor, so I added 1 tsp. of vanilla to the wet mix and 1/4 tsp of ginger and a pinch of cloves to the dry mix and it turned out gre...

Most helpful critical review

This recipe makes way more than 3 dozen. I got about 60 cookies using the half teaspoon scoop. They were very tasty though, although I was expecting a more "lacey" effect to them, crackly like...

I looked at the recipe and thought it could use a little more flavor, so I added 1 tsp. of vanilla to the wet mix and 1/4 tsp of ginger and a pinch of cloves to the dry mix and it turned out gre...

I just made these yesterday. They did expand quite a bit (not in a bad way) and the batch made 32. I took them out of the oven while they were still a bit soft but my son still thought they we...

These are delicious! I made the recipe as is, no alterations. They did not spread too much at all. I wouldn't call them "snaps" because they are chewy, but I prefer chewy cookies so they're p...

Very good! Initially, I thought that dropping the dough by 1/2 teaspoon increments wasn't large enough, but it definitely is, so don't make my mistake and drop by 1 teaspoon increments; this do...

I made these for my cashew-loving boyfriend and he says these are 5 stars all the way. Small problem with the instructions... if you follow the recipe (which I did) and drop them by 1/2 tsp. you...

This recipe makes way more than 3 dozen. I got about 60 cookies using the half teaspoon scoop. They were very tasty though, although I was expecting a more "lacey" effect to them, crackly like...

Crispy, yummy, quick, and delicious! I can't stop eating them, so yes these are really good! I love them!

This is a 5 star recipe as is, but I added a pinch of nut meg and a little bit cinnamon for more flavor. They didn't spread much I used real butter at room temperature. The bake time was close t...

This was a really great recipe and the guys at work just loved it!