Cashew Thumbprint Cookies (Happy Birthday, Tyke!)

 Cashew, our "oops, we got a third" cat, turns one this July.  He was a street kitten back in the day, and he certainly still has an appetite like he's eating from restaurant dumpsters.  Happy 1st Birthday to our little Tyke!

Cashew Thumbprint Cookies

AKA "these are like the best cookies ever" cookies

(adapted from The Ultimate Peanut Butter Book by Bruce Weinstein & Mark Scarbrough)

1 stick (8 Tbs) cool unsalted butter, cut into chunks
6 Tbs creamy cashew butter
1/3 cup packed light brown sugar
1/4 cup granulated sugar
2 large egg yolks, at room temperature
2 tsp vanilla extract
1 cup all-purpose flour (or GF flour)
1/4 tsp salt, optional
2 large egg whites, lightly beaten in a small bowl
1 1/2 cups finely ground, roasted cashews, placed on a large plate
1/2 cup jelly, flavor of choice

Preheat oven to 375F.  Line 2 baking sheets with silicone baking mat or parchment paper and set aside.

Beat the butter and cashew butter in a large bowl with an electric mixer at medium speed until light and creamy, about 1 minute.  Add the brown sugar and granulated sugar; continue beating until light and pale brown, about 2 minutes, scraping down the sides of the bowl with a rubber spatula as necessary.  Beat in the egg yolks and vanilla until smooth.  Add the flour and salt, if using, until combined.

Scoop cookie dough (I use a #40 scooper), dip it fully in the beaten egg whites, then roll in the ground cashews.  Place on the prepared baking sheet.  Continue making the cookies, spacing them about 2" apart.

Bake for 10 minutes, then take the tray out of the oven.  Use the handle of a wooden spoon to make a small indentation in each cookie without pressing to the baking sheet underneath.  Place 1 tsp jelly in each indentation.  Return the baking sheet to the oven and continue taking until the cookies have dry, firm edges, are lightly browned, and the jelly has melted, about 10 more minutes.  Cook the cookies on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.  The cookies can be stored in an airtight container, between sheets of wax paper, for up to 3 days.  Makes 1.5 dozen.