Prep 30 mins
Cook 20 mins
These are very similar to those "butterball" Christmas cookies that I always remember around the holidays. However, these use CASHEWS, which really add a wonderful flavor! I made these for Christmas cookies in 2003, and they were, by far, everyone's favorite!
- Preheat oven to 375.
- Line 2 large baking sheets with parchment paper.
- In a large bowl, beat the butter with ½ cup of the confectioners’ sugar with hand mixer at medium speed until creamy.
- Add the vanilla extract.
- Slowly beat in the flour, roasted cashews and salt until well combined.
- Divide the dough into 4 equal parts and shape into 1” logs.
- Wrap logs in plastic wrap and refrigerate until firm, at least ½ hour.
- Cut 1” pieces off of the refrigerated logs, and roll into balls.
- Place balls about ¾” apart on parchment lined sheets (should be about 3 cookie sheets worth) Bake cookies in oven for about 20 minutes, or until golden.
- Fill a shallow bow or pie plate with 2 cups of confectioners’ sugar.
- Immediately roll the hot cookies in the sugar to coat, a few at a time.
- Place on racks to cool.
- Once cookies are cooled, re-roll them again in confectioners’ sugar, so coating looks nice and white and even!
- Cookies can be stored in airtight container for about 1 week, or frozen for up to one month.
Really really yummy. To cut down on the mess (we have a lot of young kids around during the holidays) I didn't roll them in the powdered sugar. Instead I made a glaze of powdered sugar, water, and some vanilla extract and pour that over the cookies.
Excellent for the holidays- I have a similar recipe - but love the cashews - thanks!
These cookies are very good. I will make them again. I made them hoping they would be like the Archway Cashew Nougat cookies sold each year before Christmas. They were not what I was looking for, but excellent cookies in their own right.