Cashew Butter Cookies

       Cashew Butter Cookies                                  

 Makes 48 cookies 

 Ingredients: 

 • 1/2 cup margarine, at room temperature 

• 8 tablespoons canola oil 

• 1 cup cashew butter 

• 1 1/4 cups packed light brown sugar 

• 2 large eggs 

• 1 teaspoon vanilla extract 

• 1/4 teaspoon baking powder 

• 1/2 teaspoon baking soda 

• 1/2 teaspoon salt 

• 3 cups gluten free  flour 

• 1 cup roasted unsalted cashews, chopped, plus 48 cashew halves (optional) 

 Method:  Preheat the oven to 350 degrees. 

Lightly grease 2 baking sheets or line them with parchment paper. 

 Combine the margarine, oils and brown sugar in the bowl of a stand mixer or a hand-held mixer; beat on medium-high speed for about 4 minutes, until fluffy. 

Add the eggs one at a time, incorporating well after each addition. 

Add the vanilla extract, baking powder, baking soda and salt; mix well. 

Stop the motor and use a spoon to stir in the flour and chopped cashews. 

 Scoop out the dough by heaping tablespoonfuls, roll into 1 1/2-inch balls and place 1 inch apart on the baking sheets (the cookies do not spread). 

Flatten slightly with the tines of a fork and press a cashew half on the top of each cookie, if desired. 

Bake for 6 minutes, then rotate the sheets front to back and top to bottom; bake for 6 to 8 minutes or until the cookies start to brown. 

Transfer the cookies to a wire rack to cool completely before storing. 

 Adapted from “The King Arthur Flour Cookie Companion” (Countryman Press, 2004).