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“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
SERVES:
12
UNITS:
US

Ingredients Nutrition

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.

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