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I set-to making a batch of peanut butter cookies this evening but discovered I didn't have enough peanut butter for the recipe. Darn. Then I saw a jar of cashew butter and ... "EUREKA!"
Here it goes.......
PEANUT-CASHEW BUTTER COOKIES
3/4 cup crunchy peanut butter
(make sure to choose a brand with no added sugar--
the label should state "peanuts, peanut oil, salt)
3/4 cup smooth cashew butter
1/2 cup unsalted cashews, chopped
1/2 cup butter
1/2 cup Crisco
2 cups coconut palm sugar
2 tsp vanilla extract
2 extra-large eggs
2-1/2 cups whole-wheat flour
1-1/2 teaspoons baking soda
1 teaspoon baking powder
3/4 cup rolled oatmeal, uncooked
With an electric mixer, cream together peanut butter, butter, chopped cashews, Crisco, sugar & vanilla. Beat in eggs until mixture is light and fluffy.
In a separate bowl sift together flour, baking soda and baking powder. Fold in the oats and then blend the dry mixture into the batter.
Roll into 1 inch balls and put onto two baking sheets, 18 to a sheet. Flatten each ball with a fork, making a criss-cross pattern.
Bake in a preheated 375 degrees F oven for about 12 minutes or just until cookies begin to brown.
Allow to cool for a few minutes on the baking sheet, then transfer to paper towels. Tightly store in a ziplock bag.
Makes about 3 doz. cookies.
~
I set-to making a batch of peanut butter cookies this evening but discovered I didn't have enough peanut butter for the recipe. Darn. Then I saw a jar of cashew butter and ... "EUREKA!"
Here it goes.......
PEANUT-CASHEW BUTTER COOKIES
3/4 cup crunchy peanut butter
(make sure to choose a brand with no added sugar--
the label should state "peanuts, peanut oil, salt)
3/4 cup smooth cashew butter
1/2 cup unsalted cashews, chopped
1/2 cup butter
1/2 cup Crisco
2 cups coconut palm sugar
2 tsp vanilla extract
2 extra-large eggs
2-1/2 cups whole-wheat flour
1-1/2 teaspoons baking soda
1 teaspoon baking powder
3/4 cup rolled oatmeal, uncooked
With an electric mixer, cream together peanut butter, butter, chopped cashews, Crisco, sugar & vanilla. Beat in eggs until mixture is light and fluffy.
In a separate bowl sift together flour, baking soda and baking powder. Fold in the oats and then blend the dry mixture into the batter.
Roll into 1 inch balls and put onto two baking sheets, 18 to a sheet. Flatten each ball with a fork, making a criss-cross pattern.
Bake in a preheated 375 degrees F oven for about 12 minutes or just until cookies begin to brown.
Allow to cool for a few minutes on the baking sheet, then transfer to paper towels. Tightly store in a ziplock bag.
Makes about 3 doz. cookies.
