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Thursday, August 04, 2016

Apple Cashew Butter Cookie Recipe - Updated!

Today I learned that a project I have been working on 60+ hours per week for the past 3 months has been postponed indefinitely.  I decided to make cookies before going back to work.  That's what one does when one works from home.

Cashew Butter is a splurg and it's wonderful when you first open the jar, smooth and creamy like peanut butter but the last 1/4 of the jar seems the hardest to eat because the oils run out and it gets dry.  This is the point when a cookie recipe is needed to use up the last 1/2 cup.  

Today I modified my last recipe slightly and it made a much better cookie in my opinion:

   1/2 cup sugar
   1/2 cup brown packed sugar
   1/2 cup unsalted butter softened (1 stick)
   1/2 cup Cashew Butter
   1/2 cup Unsweetened Apple Sauce
   1 egg
   1 teaspoon cinnamon
   1 3/4 cups White Wheat Flour
   1 teaspoons baking soda
   1/2 teaspoon salt

Heat oven to 375.

In large bowl, cream sugar, brown sugar, and butter until fluffy.  Add cashew butter, apple sauce and eggs until smooth.  Add flour, baking soda, and salt until just mixed.  

Use cookie scoop to create small cookie balls, approx. 1" diameter.  

Bake for 10 minutes.  

The cookie dough freezes really well.  I like fresh baked cookies so I use the cookie scoop to make small round cookie balls and put them into a gallon bag.  They can be baked frozen for 10-11 minutes and make an excellent evening snack.  

I totally thought they would be an "adult snack" but all 3 kids at home quickly scarfed them down (4th kid is in Texas).  The minor changes made this time were to eliminate 1/4 cup Flax Seed flour (mine had gone wonky), cut cooking time to 10 minutes rather than 11, and I didn't try to finish them like a Peanut Butter cookie with criss cross fork marks and powdered sugar.  The end result was slightly crispy on the outside and chewy on the inside - the perfect cookie in my opinion!  

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