Cashew Butter & Honey Cookies

These homey cookies have an irresistible flavor with caramel-y and nutty notes, thanks to cashew butter, brown sugar, and honey. Try to use a dark honey, like wildflower for a more pronounced flavor. If you can't find cashew butter, you can either make your own by pureeing unsalted cashews until smooth with a little oil in a food processor, or simply substitute peanut butter. The more subtle taste of cashew butter gives these cookies a completely different taste though, so I highly recommend! I used a cookie stamp to decorate the top (in a honeycomb pattern!) but you can use a fork or even a meat mallet to achieve a similar effect.

Makes 36 cookies

2 cups/256 g all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

¾ cup/170 g butter (1½ sticks)

1 cup/190 g light brown sugar

1 cup/260g cashew butter

2 tablespoons honey, preferably dark

2 large egg yolks

2 teaspoons vanilla extract

½ cup/60 g roughly chopped cashews

Granulated sugar, for rolling

Flaky salt for the top, optional

In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk to combine well and set aside.
In the bowl of an electric stand mixer, and using the paddle attachment, cream the butter and brown sugar until light and fluffy, 2-3 minutes.
Add cashew butter and beat until well combined, scraping down the paddle and the bowl once or twice. Add the honey, egg yolks, and vanilla and beat again until well combined.
Add the dry ingredients all at once (with the mixer off) and beat on low speed until the flour is fully incorporated. You can raise the speed to medium once the flour is moistened. Add the chopped cashews and beat briefly to combine.
Wrap the dough in plastic wrap and chill until firm, at least 2 hours, and up until several days ahead.
Heat oven to 350°F. Pinch off a walnut-sized piece of dough (1 ounce/28 g) and roll into a ball. With a lightly floured cookie stamp or fork, press down on the ball to flatten it to a generous ¼ inch. Carefully transfer to a bowl of granulated sugar and coat both sides and place on a parchment-lined baking sheet. Repeat with remaining dough, spacing the cookies 2 inches apart. Sprinkle the tops with flaky salt, if desired.
Chill briefly before baking for 10-12 minutes, or until golden brown on the bottom. Let cool 2 minutes on the baking sheet before transferring to a cooling rack to cool completely. These will keep well for up to a week stored in an airtight container, or frozen for longer.