Cashew Nougat Cookies

28 Cookies
30 min

Several years ago, I asked my Grandma what my Grandpa's favorite cookies were, so that I could make him some for Christmas. She said Cashew Nougat. I had never heard of them, but knew someone who had. Mr. Google. And that was the beginning of a very sweet relationship between me, my Grandpa, and these Cashew Nougat cookies.

You see, Grandpa lived 4 hours away, and we didn't get to see one another as often as it took him to make it through a batch of cookies. So I began mailing him a batch whenever Grandma would mention that he was almost out. Oh, she did her part, keeping the cookies in the freezer, and rationing them out to him so that he didn't scarf them all down in one sitting.

But still, without fail, before we were due for another visit, he was due for another batch of cookies. He would usually tease me as I spoke to him on the phone, but I always had the trump card to make him apologize and "be nice"--the promise of some cookies in the next week's mail.

Grandpa passed this August, and I miss him more than I ever thought I would. I still made a batch of cookies for Grandma, who has since moved down to Kentucky to be with her son. I wasn't ready to give up the Cashew Nougat cookie tradition...not just yet. So her Thanksgiving mail found her with a tear-stained package of Cashew Nougat cookies. I hope you enjoy these as much as Grandpa did.

Recipe details
  • 28  Cookies
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 1 C butter
  • 1/2 C sugar
  • 2 tsp. vanilla
  • 2 C sifted flour
  • 1/2 tsp. salt
  • 2 C finely chopped roasted, salted cashews
  • Confectioner's sugar
Preheat oven to 325
Cream butter, sugar, and vanilla until fluffy.
Sift flour and salt, and add to creamed mixture, blending thoroughly.
Add nuts and mix well.
Shape into 1-inch balls and place on baking sheet.
Bake at 325 degrees for about 20 minutes, or until just set, and not wet-looking at all. DO NOT BROWN!
Cool cookies completely, and then roll in confectioner's sugar.
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