Cashew Puffies

This is my favorite cookie e-v-e-r. I have been making these for so many years that I can't even remember when I first started making them. I can only assume it was around the time that I bought the cookbook, which was in the late 90's. They have a wonderfully nutty flavor, but they are so light and airy! They aren't overly sweet and they are so full of flavor. I look forward to making them every year. In case you are interested in where this recipe came from, you can find it in "Rose's Christmas Cookies". A fantastic cookbook full of amazing holiday cookies.

Cashew Puffies

1 1/3 cups unsalted cashews, coarsely chopped
2 cups all purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup + 2 tablespoons firmly packed light brown sugar
1/2 cup (1 stick) unsalted butter
1 large egg
1 teaspoon pure vanilla extract
1/2 cup sour cream

preheat oven to 375 degrees.

If you cannot find unsalted cashews you can buy the salted cashews and rinse them under hot water. Spread them on a baking sheet and bake them for 10 minutes in a 350 degree oven to dry them out a little. Cool them completely before chopping.


The method I followed for this recipe used the food processor. If you prefer to use a hand mixer I will provide additional instructions at the end for that method.

Sift together the flour, baking powder, baking soda, and salt in a small bowl.

Whisk to ensure that everything is thoroughly combined.

Add the cashews and set aside.

Process the sugar in the food processor until it is very fine. Cut the butter into pieces and add to the sugar mixture while the motor is running. Process until it is smooth and creamy.

Add your egg and vanilla extract and mix until just incorporated.

Scrape the sides of the bowl and then add the sour cream. Process again briefly just to mix in the sour cream.

Add the flour mixture. Pulse it in a few times until the dough comes together. It should happen very quickly.

Cover your baking sheets with parchment paper (or use a very good nonstick pan). Drop the dough by teaspoons (I like bigger cookies so I used about a tablespoon per cookie), 1 1/2 inches apart.

Bake for 10-15 minutes or until lightly golden brown.

Cool for a couple of minutes on the sheets and then transfer to a wire rack to cool completely.

The recipe says that it makes 6 dozen 1 3/4 inch cookies, but I always make mine double the size that the recipe calls for :) Make them whatever size you like!

These are so yummy! You will love them!

**If you want to use a hand mixer, you will follow the same directions as above except you will want to soften the butter first (not melt) and then cream the sugar with the butter. Once you cream the butter and sugar you will add the egg and vanilla and mix to combine. Beat in sour cream and then add the flour mixture.