Cashew Sandwich Cookies Recipe

Cashew Sandwich Cookies Recipe
Cashew Sandwich Cookies Recipe photo by Taste of Home
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Cashew Sandwich Cookies Recipe

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If your family and friends enjoy rich-tasting confections, these treats are bound to be a hit at holiday gatherings! Filled with chocolate and cashews, the cookies have melt-in-your-mouth appeal. I came up with them while trying to develop a creative new recipe. They've proven popular. —Melissa Boder, Salem, Virginia
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs yolks
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 3 cups all-purpose flour
  • FILLING:
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1/2 cup butter
  • 1 can (10 ounces) salted cashews, finely chopped
  • Confectioners' sugar, optional

Directions

In a mixing bowl, cream butter and sugar. Add egg yolks, sour cream, vanilla and lemon juice; mix well. Add flour; mix well. Cover and chill for at least 2 hours or until easy to handle. On a floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 11-13 minutes or until edges are lightly browned. Cool on wire racks. For filling, melt chocolate chips and butter in a small saucepan. Remove from the heat; stir in cashews. Spread on the bottom of half of the cookies; top each with another cookie. Dust tops with confectioners' sugar if desired. Yield: 4 dozen.
Originally published as Cashew Sandwich Cookies in Country Woman November/December 1998, p32

Nutritional Facts

2 each: 337 calories, 23g fat (12g saturated fat), 52mg cholesterol, 198mg sodium, 30g carbohydrate (15g sugars, 2g fiber), 5g protein.

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs yolks
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 3 cups all-purpose flour
  • FILLING:
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1/2 cup butter
  • 1 can (10 ounces) salted cashews, finely chopped
  • Confectioners' sugar, optional
  1. In a mixing bowl, cream butter and sugar. Add egg yolks, sour cream, vanilla and lemon juice; mix well. Add flour; mix well. Cover and chill for at least 2 hours or until easy to handle. On a floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 11-13 minutes or until edges are lightly browned. Cool on wire racks. For filling, melt chocolate chips and butter in a small saucepan. Remove from the heat; stir in cashews. Spread on the bottom of half of the cookies; top each with another cookie. Dust tops with confectioners' sugar if desired. Yield: 4 dozen.
Originally published as Cashew Sandwich Cookies in Country Woman November/December 1998, p32

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