Cashew Cookies

"A nice tea cookie or addition to the holiday cookie tray. Be sure to use unsalted cashews."
 
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Ready In:
35mins
Ingredients:
10
Yields:
6 dozen
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ingredients

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directions

  • Preheat oven to 375°F Place 2 oven racks in the upper and lower thirds of the oven.
  • Grease cookie sheets.
  • Chop cashews coarsely.
  • In a small bowl, sift together the flour, baking soda, baking powder, and salt, then whisk to mix evenly. Add the cashews and set aside.
  • In a mixing bowl, cream the butter and sugar until light and fluffy.
  • Beat in the egg and vanilla and scrape the sides of the bowl. Beat in the sour cream until incorporated.
  • At low speed, gradually beat in flour mixture, until just incorporated.
  • Drop the dough in heaping teaspoons 1 1/2 inches apart on the cookie sheets.
  • Bake for 10-15 minutes or until golden brown. (For even baking, rotate the sheets from top to bottom, and back to front halfway through the baking period.).
  • Cool the cookies for a few minutes on the sheets. When they are firm enough to lift, transfer with a metal spatula to wire rack to cool completly.
  • Store in an airtight container at room temperature or in the freezer. These keep 1 month at room temperature, several months frozen.

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