Simple beef fajitas on the grill. Really tasty! You are free to add tomatoes, sour cream, or whatever else you choose.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 24 |
| Yield: | 2 dozen cookies |
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup white sugar
- 1 teaspoon vanilla extract
- ½ cup cashew butter
- ½ cup firmly packed brown sugar
- 1 egg
- 2 tablespoons milk
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix flour, baking soda, and salt together in a small bowl.
- Beat butter, white sugar, and vanilla extract together with an electric mixer in a large bowl until smooth. Add cashew butter, brown sugar, egg, and milk to the butter mixture; beat until smooth. Gradually add flour mixture and mix until just incorporated into a dough.
- Roll dough into 1 1/2-inch balls and arrange onto a baking sheet. Lightly press a fork into the top of the balls to make a crosshatch pattern.
- Bake in preheated oven until golden brown, 12 to 14 minutes.
- For softer cookies, bake for 9 to 11 minutes. Remove while the cookies still look slightly raw; they will set a little more while they cool.
Nutrition Facts
| Calories | 136 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 107 mg |
| Sugars | 9 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I haven’t made them yet but had been searching to find a recipe using cashew butter. And here it is! I was wondering if I can add large dark chocolate chips to the recipe
I was given a jar of cashew nut butter that had separated badly. This recipe was a wonderful way to redeem it.
These cookies are fantastic and so yummy. Followed the recipe and did not change a thing. Turned out amazing.
The dough was so soft I was afraid the cookies would spread all over the baking sheet and hesitated to put more than 6 on a sheet at a time. Bit they did not spread as I feared, they turned out perfect. Soft and delicious!
They were easy yo make and absolutely delicious! I played with the cooking time until I got the level of chewiness I wanted. I will definitely make these again.
Made these yesterday and they turned out delicious. My husband loved them too. The only change I made was to add more vanilla. I added a tablespoon instead of a teaspoon because I like the vanilla flavor. I used a silpat and baked them for 11 minutes. This is a very basic recipe and I will definitely make them again!
Leaving out all the white sugar entirely, using just the half cup of brown sugar mixed into the nut butter, I made what can now be my finest nut cookie! I used soaked, dehydrated walnuts processed into nut butter in the food processor.
Day 3 and the cookies are still soft. I am enjoying them right now with my cup of morning coffee. Truly a treat – I have not found a good cashew butter cookie recipe – most are no flour, no sugar, no egg – this hit the nail on the head all around – conservative with the not so good for you ingredients but not missing anything. I did substitute an over-ripe banana for one tablespoon of cream/milk. I added a little more flour to make up for this extra liquid. My cashew butter was the oily kind too and I did half flour, half almond meal – truly heavenly. Thank you for getting the ratios just right.
They were delicious!! I had cashew butter I needed to use up and this was the perfect way to use it. The cookies are crispy on the outside and soft and chewy on the inside. Absolutely addictive. My family and I loved them!
Guess I’m just a peanut butter person. I had purchased some organic cashew butter that was bland so I thought putting it in cookies with sugar would do the trick. The cookies are easy to make. The baking time was almost 5 minutes longer than indicated but I’m guessing it was the parchment paper. If you like cashew butter, I’m guessing you will like theses. If you are a peanut butter lover like me… stick with peanut butter!
they were so goooood.
I made them exactly like the recipe and they were soooo good, I’ve eaten these for breakfast lunch n dinner for 3 days!
Yummy! I used my 4-teaspoon cookie scoop to make 14 cookies from a half a batch of these! Eight of these fit onto a cookie sheet, and I baked them for about 12 minutes. I tried with the first ones to make the criss-cross with a fork on the top, but I prefer the meat tenderizer side to my mallet to make that design that I put on the second sheet of cookies. I did refrigerate them for a short time before baking them. This morning they are crispy on the edges and soft in the middle and make a yummy accompaniment to my morning coffee. Thanks, Katherine! I think the little girls in my life will ask for more of these!