Cashew Sandies

Submitted by DrGaellon

"I don't really like pecans, so I substituted my favorite nut, cashews. Adapted from a recipe at Brown-Eyed Baker (http://bit.ly/drIKuy), but she adapted hers from Martha Stewart Everyday Food, Apr 2009."

 

• Ready In: 32mins
• Ingredients: 6
• Serves: 12

ingredients

• 1⁄2 cup unsalted butter, at room temperature (one stick)
• 1⁄2 cup light brown sugar
• 1 1⁄2 teaspoons vanilla extract
• 1⁄4 teaspoon table salt
• 1 cup all-purpose flour
• 1 cup unsalted roasted cashews, coarsely chopped

directions

1. Preheat oven to 350°. Line two baking sheets with parchment or Silpat.
2. Cream together butter and sugar until light and fluffy. Add vanilla and salt and beat until combined. On low, add flour a little at a time and beat just until completely combined. Fold in cashews.
3. Divide dough into 12 1 1/2" balls, and place on cookie sheets. Flatten slightly with the bottom of a glass (wet it slightly to minimize sticking).
4. Bake 15-17 minutes until golden brown. Rotate pans back-to-front and top-to-bottom about halfway through.
5. When done, transfer to a wire rack to cool completely. Store in an airtight container up to 5 days.