Ingredients
The following ingredients have 4 Servings
- 180 grams Flour (AP)
- 200 grams Cashew Butter (creamy and salted ideally)
- 110 grams Butter (softened)
- 100 grams Granulated Sugar
- 100 grams Brown Sugar
- 1 large Egg
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
Instruction
- Preheat your oven to 180 Celsius or 350 Fahrenheit.
- In a stand mixer on paddle attachment cream together the butter and the sugars. Then add in the egg and the cashew butter.
- Sift together the flour, baking powder, and baking soda. Turn the stand mixer to its lowest speed and slowly spoon in the dry ingredients once spoonful at a time. Once all the dry ingredients are combined turn off the mixer.
- Tilt the contents of the mixer onto a table (you don't need to flour the table, there is so much fat in nut butters this dough is far from sticky) and quickly knead it into a ball/mound. If you notice the dough cracking and grainy, it is not mixed enough so put it back in the mixer. If it is smooth and feels greasy you've done it right.
- Take a heaping tablespoon (basically 2 tbsp) of dough and roll it between your palms into a ball. Place the ball on a parchment or silicone mat lined baking tray. Repeat for all the dough.
- Use the tines of a fork to make a cross-hatch pattern on the tops of the cookies. See pictures in the article body for example.
- Place the tray in the oven and bake for 9 minutes. Remove and let sit on the hot tray for 5 minutes, then move the cookies to a wire rack to cool. They will come out looking under cooked, but they will finish in the 5 minutes outside the oven on the hot tray.
