I “virtually” attended a cookie baking extravaganza during the holidays with talented food stylist and recipe developer, Susan Spungen. Almost immediately after the class, I baked her cashew cookies and I haven’t stopped thinking about them since. It was time to make another batch and share the recipe. My all time favorite cookie is the sesame tahini cookie (see recipe in zesty archives), but these delicious cookies come in at a very close second. The combination of the cashew butter and honey is just addictive.
For mostly decorative purposes, peanut butter cookies usually have fork tine marks or criss-cross marks made with a fork. Nut butter doughs are thick and pressing down on the raw dough helps flatten the cookies for even baking. Funny enough, I used a meat mallet to get the little squares on my cookies. You certainly can use a fork or just your hand to flatten your cookies. Yum!