cashew butter blossoms

February 23, 2012 by Angie

For Week 8 of Reddit’s 52 Weeks of Baking: Candy Decoration, I tried a new recipe – cashew butter blossoms.  These are not vegan on account of the Hershey Kisses (which contain milk) but, they could be made vegan by substituting a vegan chocolate like a few Ghirardelli Semi-Sweet Chocolate Chips.

Cashew Butter Blossoms

Adapted from the New York Times.

Yield: 2 dozen medium cookies

Ingredients

1 c whole wheat flour
3/4 c unbleached all-purpose flour
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 c Earth Balance
1/2 c cashew butter
1 tbs soy milk
1/2 c sugar (plus a little more for rolling)
1/2 c light brown sugar
1 tbs tapioca flour + 3 tbs water (as a replacement for 1 egg)
1 tsp vanilla extract
24 Hershey Kisses, unwrapped
vegetable oil to grease/parchment paper to line the baking sheets

Directions

1.  Take a half cup stick of Earth Balance out of the fridge now to get it to room temperature.  In a small bowl, mix together the tapioca flour and water to create an “egg”.  Set aside.

2.  In a medium-sized bowl, whisk together the flours, salt, and baking soda.

3.  In a large bowl, cream the Earth Balance, cashew butter, soy milk, and sugars together with a hand mixer.  Beat in the tapioca “egg” and vanilla extract.

4.  Add the flour mixture slowly in batches and beat until well blended.

5.  Prepare the cookie sheet(s) by lining with parchment paper or lightly greasing with vegetable oil.

6.  Preheat the oven to 375 degrees.

7.  Roll the dough into one inch balls.  Roll the balls on a plate of sugar to cover.

8.  Place the dough balls onto the cookie sheet, spaced about 2 inches apart.  Bake for about 7-9 minutes.  While the cookies are baking, unwrap 24 Hershey Kisses.  If you are using two baking sheets, take them out and rotate them so the one on the lower rack is now on the top.  Bake another 7-9 minutes.  You want the cookies to be mostly done before the next step so that the chocolate doesn’t burn.

9.  Once the blossoms are puffy and slightly browned, remove them from the oven and place an unwrapped Hershey Kiss in the center of each cookie.  Press the Kiss down so that the dough cracks a little.  Continue to bake for 3-4 more minutes or until the cookies are golden brown and the Kisses are a little melty.

10.  Let the cashew butter blossoms cool completely on a wire rack.

Note: If you use a real egg or Ener-G Egg Replacer, you can omit the 1/4 tsp baking powder.  I added it because the tapioca flour doesn’t have as much leavening power as a real egg or Egg Replacer.

These are quite fantastic!  I really, really, really like these cookies.  The tips of the Hershey Kisses burned a little but I couldn’t taste it at all.  They are soft like snickerdoodles and the melty chocolate kiss makes it a real treat!


No Comments »

No comments yet.

Leave a Reply

Your email address will not be published. Required fields are marked *