Believe it or not, sometimes I crave a chocolate-free cookie. That’s a pretty bold statement from a certified chocoholic – but, there it is.

CASHEW CRISPS are a simple little cookie that go well with a cup of tea, coffee, or a big glass of cold milk. They’re easy to make and perfect for kids who want to help. This recipe makes about 4½ dozen cookies – the more hands to roll dough-balls, the better!

NOTE: If you like these cookies, next time make extra and freeze the uncooked dough balls for future use. I always like to have extra baked goods at the ready!

CASHEW CRISPS – makes about 4½ dozen

• 3/4 cup salted cashews
• 3/4 cup butter
• 1 cup sugar
• 1 tsp vanilla
• 1 T molasses
• 1 egg
• 1½ cups all-purpose flour
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

Toast cashews. Put in blender or food processor, then pulse until finely ground.

Melt butter and combine with sugar, vanilla, and molasses using an electric mixer. (If you don’t have an electric mixer, hand mix vigorously.)  Beat in cashews, then beat in the egg.

Add in flour, baking soda, baking powder, and salt, blending just until flour is incorporated. Let dough rest half an hour.

Roll into 1″ balls. Place on greased cookie sheet (unless using non-stick).

Bake at 350º for 10-11 minutes. (Cookies bake faster on a dark sheet.)