Skip to main content New<> this month
Get the Allrecipes magazine

Cashew Snaps

Rated as 4.65 out of 5 Stars

"Butterscotch tasting cookie with cashews (these are also very good using pecans.)"
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 161
Original recipe yields 18 servings (3 dozen)

Directions

{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheet.
  2. In a large bowl, cream together the butter, brown sugar, and egg. Stir in the chopped cashews, baking soda, salt, and flour. Drop by half teaspoon two inches apart onto greased cookie sheet.
  3. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

Nutrition Facts


Per Serving: 161 calories; 7.2 22.9 1.9 24 103 Full nutrition

Explore more

Reviews

Read all reviews 12
  1. 17 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I looked at the recipe and thought it could use a little more flavor, so I added 1 tsp. of vanilla to the wet mix and 1/4 tsp of ginger and a pinch of cloves to the dry mix and it turned out gre...

Most helpful critical review

This recipe makes way more than 3 dozen. I got about 60 cookies using the half teaspoon scoop. They were very tasty though, although I was expecting a more "lacey" effect to them, crackly like...

Most helpful
Most positive
Least positive
Newest

I looked at the recipe and thought it could use a little more flavor, so I added 1 tsp. of vanilla to the wet mix and 1/4 tsp of ginger and a pinch of cloves to the dry mix and it turned out gre...

These are delicious! I made the recipe as is, no alterations. They did not spread too much at all. I wouldn't call them "snaps" because they are chewy, but I prefer chewy cookies so they're p...

I just made these yesterday. They did expand quite a bit (not in a bad way) and the batch made 32. I took them out of the oven while they were still a bit soft but my son still thought they we...

Very good! Initially, I thought that dropping the dough by 1/2 teaspoon increments wasn't large enough, but it definitely is, so don't make my mistake and drop by 1 teaspoon increments; this do...

I made these for my cashew-loving boyfriend and he says these are 5 stars all the way. Small problem with the instructions... if you follow the recipe (which I did) and drop them by 1/2 tsp. you...

This recipe makes way more than 3 dozen. I got about 60 cookies using the half teaspoon scoop. They were very tasty though, although I was expecting a more "lacey" effect to them, crackly like...

Crispy, yummy, quick, and delicious! I can't stop eating them, so yes these are really good! I love them!

This is a 5 star recipe as is, but I added a pinch of nut meg and a little bit cinnamon for more flavor. They didn't spread much I used real butter at room temperature. The bake time was close t...

This was a really great recipe and the guys at work just loved it!