Cookie of the Month: April 2025
“Lynn was given this recipe to test about 13 years ago from our then Corporate Chef John McCallister. Over the years, she has made a few changes… but the inspiration for them came from him.” - John Crawford
Cream Cheese Cashew Cookies
John Crawford, Executive Chef at Raleigh Country Club
Inspiration from Lynn Hart, Pastry Chef at Raleigh Country Club
Ingredients:
1 pound unsalted butter
6 ounces cream cheese
1¼ cup of granulated sugar
2 tablespoons vanilla extract
4 cups all-purpose flour
1½ teaspoons salt
1 pound (3½ cups) chopped cashews
Directions:
Sift the flour and salt together and set aside.
Chop the cashews. (Small pieces, not crumbs)
Using the paddle mixer, whip the butter for 3 minutes. Add the cream cheese and whip for 2 more minutes.
Add the sugar and vanilla and whip for 1 more minute.
Add the flour and salt mixture and the cashews. Mix until all ingredients are incorporated.
Use a 3 teaspoon scoop and scoop the mixture onto a parchment paper-lined baking sheet.
Bake for 8-11 minutes at 300 degrees.