Cashew Butter Blossom Cookies

(from Ryan77’s recipe box)

Source: Joanne Fluke

Serves 84 people

Categories: Cookies

Ingredients

  • 2 cups white sugar
  • 1 cup salted butter softened
  • 1/2 cup cashew butter
  • 2 teaspoon vanilla extract
  • 1/8 cup molasses
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 teaspoon salt
  • 1/2 cup finely chopped salted cashews
  • 2 large eggs, beaten
  • 4 cups all-purpose flour
  • 13-ounce bag Hershey's Kisses

Directions

  1. Preheat oven to 350°F, rack in the middle position

  2. Prepare your cookie sheets by spraying them with Pam or another nonstick cooking spray or lining them with parchment paper.

  3. Place the white sugar in the bowl of an electric mixer.

  4. Add the softened butter and mix on LOW until it’s well blended, then beat on MEDIUM speed until the mixture is light and fluffy.

  5. Mix in the half-cup of cashew butter and beat on MEDIUM speed until it is well incorporated.

  6. Mix in the vanilla extract and the molasses. Beat until they are well incorporated.

  7. With the mixer running on LOW speed, sprinkle in the baking soda, baking powder, and salt. Mix well.

  8. Add the finely chopped cashews to the bowl and mix them in on LOW.

  9. Add the beaten eggs and mix those n thoroughly.

  10. Mix in the all-purpose flour in half-cup increments, mixing after each addition

  11. Mix until all your ingredients are thoroughly blended and then shut off your mixer and scrape down the bowl.

  12. Take the bowl out of the mixer. Scrape down the sides of the bowl with your rubber spatula and give your Cashew Butter Blossom Cookie dough a final stir by hand.

  13. Let the dough firm up for a few minutes on your kitchen counter as you sit down and enjoy a couple of the Hershey’s Kisses or chocolate stars.

  14. Form the dough into walnut-sized balls and arrange them on a greased cookie sheet, 12 to a standard-size sheet.

  15. Press the Hershey’s Kisses or chocolate stars, point up, into the middle of your cookie balls, flat side down. They’ll look like flowers or blossoms after they’r baked and that’s why they’re called Cashew Butter Blossom Cookies.

  16. Bake at 350°F for 10 to 12 minutes, or until the edges are just beginning to turn golden. (Don’t worry—That chocolate won’t melt in that length of time.)

  17. Cool your cookies on the cookie sheet for 2 minutes and then remove them to wire racks to finish cooling.

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