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Cashew Surprise Cookies


1/2 lb. butter or margerine
3/4 cup white sugar
1 egg
2¾ cups flour
¼ cup cocoa
1 scant tsp. baking soda
1 tsp. cream of tartar
1 tsp. vanilla
1 cup (approx.)icing sugar
½ cup crunchy peanut butter
a few drops of water
1 cup icing sugar
½ cup(approx) butter, softened
a few drops of milk
1 tsp. vanilla
3 Tablespoons cocoa
whole cashews


Heat oven to 350°F
Cream butter well. Add sugar and cream again. Add egg and beat until light. Sift dry ingredients (flour, baking soda, cream of tartar, cocoa) together and add gradually, adding vanilla after first flour.
Roll out and cut with round cutter.
Bake on ungreased cookie sheet about 10 minutes at 350°F
Remove to wire racks to cool.
Combine filling ingredients, adjusting sugar and water to form a spreadable but not runny consistency
Combine two cookies together, using filling.
Combine icing sugar with butter, cocoa, vanilla and a small amount of milk to make an icing. Frost each cookie "sandwich".
Decorate with a cashew.

Bake until a very light brown. My mother usually doubles the recipe and keeps half (unassembled) in fridge until needed. "Aylmer" Raspberry jam works best.

Based on the Belgium cookie recipe

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