Servings: 2 dozen
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1 cup light brown sugar
- 1 cup cashew butter
- 2 tablespoons honey
- 2 large egg yolks
- 2 teaspoons pure vanilla extract
- 1/2 cup (roughly) chopped cashews
- granulated sugar or decorative sugar for coating the dough (optional)
- Flakey sea salt for garnish
Instructions
- 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 combined. Add the dry ingredients to the bowl with the mixer off, then 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 a couple of days ahead of baking.
- When you're ready to bake the cookies, pre-heat the oven to 350° F. Line two baking sheets with parchment paper (or silicon baking mats). Pinch off about two tablespoons or a small scoop of dough (with an ice cream scoop) 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 in thickness. Dip each cookie in a 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.
- 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. Recipe inspired by Susan Spungen.
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