Cashew Thins Cookie Recipe

This Cashew Thins Cookie Recipe is perfect for Christmas cookies, and very easy to make. In fact, you barely make a mess in the kitchen – something that I prone to do (if you ask my better half, that is!). They are crisp and buttery, and the little bites of cashews has a little sweetened surprise. Everyone will love these little treats, and they look great in a cookie box or on display on your table full of sweets for everyone to enjoy. I hope you enjoy this recipe, and be on the look out for more!

David Murphy

Cashew Thins Cookie Recipe

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Prep Time 20 minutes mins

Cook Time 9 minutes mins

Total Time 29 minutes mins

Servings: 30

Ingredients

  

1x2x3x?

• 1/2 Stick salted butter softened
• 1/4 Cup packed light brown sugar
• 1/4 Cup light corn syrup
• 1/3 Cup All-Purpose Flour
• 1/2 Cup of finely-chopped cashews
• 1 Teaspoon of vanilla extract

Instructions

 

1. Preheat oven to 350.
2. In a small pan, melt butter and add in corn syrup and brown sugar. Bring to a small boil while stirring constantly for about 4 - 5 minutes.
3. Remove pan from heat and add flour, vanilla and cashews.
4. I lined my cookie sheet with a silpat, but you can use a non-stick parchment paper.
5. Drop half teaspoonfuls spaced out well apart from each other onto the cookie sheet. I found that I can fit 6 to a cookie sheet.
6. Bake for approximately 8 - 10 minutes, or until a golden brown color.
7. Pull out of oven and allow to rest for about a minute on the cookie sheet, and then transfer them over to a cooling wrack.

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