Cashew Butter and Honey Cookies
Servings
2dozen
Servings
2dozen
Ingredients
Instructions
  1. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk to combine the dry ingredients and set aside. In the bowl of a standing mixer fitted with a paddle attachment, cream the butter and brown sugar until light and fluffy, about 2-3 minutes. Add the cashew butter and beat until well combined. Add the honey, egg yolks, and vanilla and beat again until well combined. Add the dry ingredients to the bowl with the mixer off. Beat on low speed until the flour is fully incorporated. Add the chopped cashews and beat briefly to combine. Wrap the dough in plastic wrap and chill until firm, for at least 2 hours. The dough can be refrigerated for couple of days ahead of baking.
  2. When you’re ready to bake the cookies, pre-heat the oven to 350°F. Line two baking sheets with parchment paper or silicon pads (Silpat). Pinch off about two tablespoons or a small (cookie) scoop of dough and roll into a ball. With a lightly floured fork, meat mallet or your hand, press down on the ball to flatten it to about a ¼ inch. Dip each cookie in bowl of granulated sugar and coat both sides, placing cookies on the parchment-lined baking sheets. Sprinkle the tops with flaky salt, if desired. Chill the dough for about 15 minutes before baking.
  3. Bake the cookies for about 12-14 minutes or until they’re golden brown on the bottom. Let the cookies cool for a few minutes on the baking sheet before transferring to a cooling rack to cool completely.