CRAFT by Under My Host® Issue No. 17 Made in America: Part II | Page 111

MACADAMIA BROWN BUTTER CASHEW COOKIE DOUGH
For the holidays, I’ve made it an unfailing tradition to bake my big brother a batch of mac-
adamia nut cookies served with an extra side of cookie dough. First, I toast the nuts light-
ly on a sheet pan to bring out the oils, because there’s nothing like the smell it makes as
it browns. That coupled with the nutty scent of the browned butter creates a rich caramel
smell that I’ve started to associate with him being back home. You can barely taste the ca-
shews here, but it’s a nice trick to make the no-bake cookie dough creamy and scoopable.
Egg-free, gluten-free, vegan option
Makes 3 cups (750 g)
1 cup (120 g) raw macadamia nuts
½ cup (112 g) butter, dairy-free if desired
2 cups (300 g) cashews, soaked or boiled to soften
½ cup (110 g) packed brown sugar or coconut sugar
2 tsp (10 ml) vanilla extract
1 tsp salt
1½ cups (180 g) oat flour
½ cup (87 g) white chocolate chips (optional)
Gluten-free ice cream cones, for serving (optional)
Preheat the oven to 350°F (180°C or gas mark 4).
Spread the macadamia nuts on a half sheet pan. Bake the nuts for 8 to 10 minutes, or until you
begin to smell them and their color turns golden brown. Remove from the oven and allow to cool.
In a saucepan, melt the butter over medium heat. Cook, swirling the pan often, for 5 to 6 minutes,
or until it starts to turn golden brown. Once it reaches a certain temperature it will darken quickly,
so be sure to watch it—you don’t want it to burn. The boiling butter will sound like a water faucet
running, and it’ll smell rich like caramel. Remove it from the heat and pour the butter into a sepa-
rate dish to cool completely, leaving behind any burnt bits at the bottom of the pan.
Drain the soaked cashews, add them to a food processor or blender along with the cooled brown
butter and pulse until a smooth paste is formed (this may take a few minutes).
Add the cashew butter paste to a large mixing bowl or stand mixer along with the brown sugar,
vanilla and salt, and beat until combined. Add the flour and continue to mix until incorporated.
Fold in the toasted macadamia nuts and the white chocolate chips, if using. Transfer the mixture
to a container and refrigerate until chilled and ready to serve. Scoop into ice cream cones, if you
like, and top with any of your other favorite toppings.
NOTE: This dough can also be frozen, just allow it to sit on the counter for a few minutes to soften
before scooping.
OPTIONAL ADD-INS: Toasted pecans, toasted walnuts, toasted sliced almonds, chocolate chips,
sprinkles, 1 cup (80 g) of rolled oats, 2 tablespoons (16 g) of peanut butter powder, ¼ cup (30 g) of
sifted cocoa powder, shredded coconut.
Reprinted with permission from Black Girl Baking by Jerrelle Guy, Page Street Publishing Co. 2018.
Photo credit: Jerrelle Guy.
PHOTO CREDIT: Simone Faure
© Hundred-to-One LLC 2018. All rights reserved.