For unusual cookie recipes, try the two recipes below. Cashews are not the normal nuts used for baking. Pecans, walnuts and even peanuts are the most used nutmeat in baked goods.
Cashews give a different nutty type of flavor to these cookies along with the sour cream, which results in a tender cookie.
Cashew Nut Cookies
- 1/2 c. butter (softened)
- 1 c. brown sugar (packed)
- 1/3 c. sour cream
- 1 egg (beaten)
- 1 tsp. vanilla extract
- 2-3/4 c. all-purpose flour
- 3/4 tsp. baking soda
- 1/4 tsp. salt
- 1 c. roasted or salted cashews (chopped)
Preheat oven to 375 degrees. Spray cooking spray on two cookie sheets; set aside.
In mixing bowl, beat butter and brown sugar until fluffy and light. Add sour cream, egg and vanilla; beat until well mixed.
In separate bowl combine flour, baking soda and salt; add to butter mixture. Beat until well combined. Fold in cashews.
Drop dough by teaspoonfuls 2 inches apart on cookie sheets. Bake 8 to 10 minutes or until lightly browned. Cool on wire racks. Makes approximately 4 dozen cookies.
For an unusual cookie, Chocolate Peanut Butter Cup Cookies consists of the favorites of cocoa, chocolate and peanut butter wrapped all in one. This recipe results in a chewy, soft cookie, just begging for a glass of ie cold milk.
Chocolate Peanut Butter Cup Cookies
- 2-1/4 c. all-purpose flour
- 1/3 c. cocoa powder (unsweetened)
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 c. butter (softened)
- 3/4 c. peanut butter (creamy type)
- 3/4 c. brown sugar (firmly packed)
- 3/4 c. sugar
- 1 tsp. vanilla extract
- 2 eggs
- 5 – 2 ounce pkgs. peanut butter cups (each cup cut into 8 pieces)
- 1 – 6 oz. semi-sweet chocolate chips
Heat oven to 350 degrees.
In medium-size bowl combine flour, cocoa powder, baking soda and salt; set aside.
In large mixing bowl using an electric mixer on medium speed, beat butter, peanut butter, brown sugar, white sugar and vanilla for about 3 minutes until light and fluffy.
Add eggs, one at a time; beat until thoroughly blended after each addition. Reduce speed to low; gradually beat in flour mixture until smooth. Stir peanut butter cup pieces into dough along with chocolate chips.
Drop dough, 3 tablespoonful per cookie, onto ungreased cookie sheet, spacing about 1 inch apart. Bake 13 to 15 minutes until dry and slightly firm to the touch. Let cookies cool for 1 minute on cookie sheets; using a wide metal spatula, remove cookies to wire racks to cool completely. Store in airtight containers. Makes about 2 dozen cookies. [recipe from Redbook magazine circa 1980s]
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