Cashew Snaps

Butterscotch tasting cookie with cashews (these are also very good using pecans.)

Original recipe makes 3 dozen

Ingredients

1/2 cup butter
1 1/4 cups packed brown sugar
1 egg
1/2 cup chopped cashews
1/4 teaspoon baking soda
1/8 teaspoon salt
1 1/4 cups all-purpose flour

  • PREP

    20 mins

  • COOK

    15 mins

  • READY IN

    35 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheet.
  2. In a large bowl, cream together the butter, brown sugar, and egg. Stir in the chopped cashews, baking soda, salt, and flour. Drop by half teaspoon two inches apart onto greased cookie sheet.
  3. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

Nutrition

Calories: 161 kcal
Carbohydrates: 22.9 g
Cholesterol: 25 mg
Fat: 7.2 g
Fiber: 0.3 g
Protein: 1.9 g
Sodium: 103 mg

Related Recipes:

Shorecook’s Cashew Brittle Cashew Caramel Corn Perfect Cashew and Peanut Butter Gluten-free Cookies Ginger Snaps II Sesame Snaps Ginger Snaps I Golden Honey Snaps Cashew Cookies Cashew Nut Cookies Cranberry Cashew Jumbles