I know I shared photos of my little kitchen helper with you this morning this afternoon (since I forgot to post this morning), but I also owe you a recipe!  Cooper was such a mess this weekend, ALL over the place in the kitchen, that I had to offer him a relaxing afternoon by himself in the comfort of the upstairs bedroom : ) 

 

 

Today’s recipe is adapted from an amazing cookie that I first made years ago before I even knew about blogging.  You know…back in the day when all of my recipes were piled together in a binder.  I still have this binder and I was reminded of this cookie while flipping through the recipes trying to figure out my cookie baking list.  These cookies were a HUGE hit the last time I made them!

 

 

Unfortunately, I wasn’t able to find macadamia nuts at the one store that I went to.  I know this is common and they are expensive, so I figured I would try an alternative using the cashews hanging out in my pantry.

 

 

 

 

And dried cherries that I picked up in Door County this fall that I subbed in for the cranberries.

 

 

I know that these cookies aren’t much for the eyes, but what they lack in visual appeal, they certainly make up for in taste.

 

 

These cookies are soft and chewy with a really unique flavor!  Although the macadamia butter cookies are still the BEST, this cashew version has a lot to offer. 

 

 

I would definitely think about adding this spin on the classic peanut butter to your holiday baking list or save it for your next cookie swap!

Note:  They freeze well!

 

12 Days of Recipes

Day 1

Day 2

Day 3

 

 

 

Cashew Butter Cookies with Cherries

Adapted form Macadamia Butter Cookies with Dried Cranberries

 

Ingredients

2/3 cup cashews

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 teaspoon vanilla extract

1 large egg

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

1/2 cup sweetened dried cherries, chopped

1 tablespoon granulated sugar

 

Directions

Preheat oven to 375°.

Place nuts in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once. Combine nut butter, 1/2 cup granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed. Add vanilla and egg; beat well.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and ground nutmeg, stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed just until combined (mixture will be very thick). Stir in chopped cherries.  Chill 10 minutes.

Divide chilled dough into 30 equal portions; roll each portion into a ball. Place 1 tablespoon granulated sugar in a small bowl. Lightly press each ball into sugar; place each ball, sugar side up, on a baking sheet covered with parchment paper or Silpat.

Gently press the top of each cookie with a fork. Dip the fork in water; gently press the top of each cookie again to form a crisscross pattern. Place 15 cookies on each of 2 baking sheets.

Store in airtight container or freeze in Ziploc bag.