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Cashew Snaps

Cashew Snaps

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Patty Alderman

Patty Alderman

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 103 mg
  • 4%

Based on a 2,000 calorie diet

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.
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Reviews

juaner
12

juaner

6/18/2010

I looked at the recipe and thought it could use a little more flavor, so I added 1 tsp. of vanilla to the wet mix and 1/4 tsp of ginger and a pinch of cloves to the dry mix and it turned out great. The baking time was closer to 12 minutes, but i prefer my cookies a bit more chewy than crispy.

CookieCritter
9

CookieCritter

1/3/2011

These are delicious! I made the recipe as is, no alterations. They did not spread too much at all. I wouldn't call them "snaps" because they are chewy, but I prefer chewy cookies so they're perfect. Unlike other reviewers, I didn't have a problem with the cookies spreading too much. I used real butter and softened it by smashing it up with a wooden spoon rather than the microwave. That might be why they didn't get super thin in the oven.

LEXI, JACK and COOKIE
9

LEXI, JACK and COOKIE

6/9/2010

Very good! Initially, I thought that dropping the dough by 1/2 teaspoon increments wasn't large enough, but it definitely is, so don't make my mistake and drop by 1 teaspoon increments; this dough spreads quite a bit. I'm going to add some coconut the next time I make these. As written though, this is a fabulous recipe! Thanks for sharing it.

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