Cashew Drop Cookies

Cashews offer a distinct sweetness that is often lost in savory applications. In baking, their high fat content contributes to a rich, buttery crumb that walnuts or pecans simply cannot replicate. These cookies pair that natural creaminess with the subtle tang of cream of tartar.

The texture falls somewhere between a crisp shortbread and a chewrier sugar cookie. The cream of tartar acts as a leavening agent that prevents the dough from spreading too thin, keeping the center soft while the edges brown. It is a high-yield recipe, producing enough to fill the tins for the week with plenty left to share.

The Recipe Yields: 7 dozen | Prep time: 15 minutes | Cook time: 12 minutes per batch

Ingredients

• 1 cup butter, softened
• 3/4 cup firmly packed light brown sugar
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1 1/2 cups finely chopped cashews

Instructions

1. Prepare the Oven Pre-heat oven to 350°F.
2. Cream the Butter and Sugars Beat the butter at medium speed with an electric mixer. Gradually add the brown sugar and white sugar, mixing well until the mixture is pale and airy.
3. Add Wet Ingredients Add the egg and vanilla extract. Beat well to fully incorporate the egg, which provides structure to the cookie.
4. Combine Dry Ingredients In a separate bowl, combine the flour, baking soda, and cream of tartar. Gradually add this mixture to the creamed mixture, mixing after each addition just until the flour disappears.
5. Fold and Bake Stir in the finely chopped cashews. Drop the cookie dough by rounded teaspoonfuls onto lightly greased cookie sheets. Bake at 350°F for 10 to 12 minutes or until the edges are lightly browned. Remove to wire racks to cool completely.

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