Copycat - Surprise Ingredient - Lofthouse Cookies printable recipe

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Copycat - Surprise Ingredient - Lofthouse Cookies 

(makes 18 3-inch cookies)

for the cookies:

3/4 cup raw cashews

1 cup water

2 1/4 cup unbleached, all-purpose flour

1 1/2 tablespoons cornstarch

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

1/2 cup salted butter, room temperature

1 cup granulated sugar

1 egg, room temperature

1/4 cup cashew cream (from cashews above)

1 1/2 teaspoons vanilla extract

1/2 teaspoon fresh lemon juice

1/4 teaspoon almond extract

for the frosting:

1/2 cup salted butter, room temperature

2 cups powdered sugar

1 1/2 teaspoons vanilla extract

1 tablespoon cashew cream

1-2 tablespoons water

gel paste food coloring

sprinkles or jimmies

Make the cashew cream. Place cashews in a bowl. Heat water just until boiling. Pour over cashews and let sit 30 minutes or more. Drain cashews. Pour softened cashews into a blender and process until smooth, adding enough water to make the nuts blendable. The cream should be the consistency of Greek yogurt. Set aside. 

Make the cookies. Whisk flour, cornstarch, baking powder, baking soda, and salt in a bowl. Set aside. Cream butter and sugar together until light and fluffy. Beat in egg, 1/4 cup cashew cream, extracts, and lemon juice. 

On low speed, add the dry ingredients in two additions. Mix until combined. Wrap in plastic wrap and pat into a disc. Refrigerate for 1 hour. 

Preheat oven to 375. Line cookie sheets with parchment paper. 

Roll dough on a lightly floured surface to 1/4-inch thickness. Cut out using a 3-inch circle cookie cutter. Reroll scraps and repeat. Bake 8 minutes or until done but not browned. Remove to a cooling rack to cool completely. 

Make the frosting. Beat butter until creamy. Add powdered sugar and mix on low. Mix in vanilla and cashew cream. Add enough water to make creamy. Beat frosting on medium for 2 minutes or until smooth and slightly fluffy. Mix in food coloring if desired. 

Use an offset spatula to frost cookies. Add sprinkles or icing decorations on top. 

[NOTE: refrigerate leftover cashew cream and use to make creamy soup, dressings, or dipping strawberries.]

Make this? Snap a photo and tag me on Instagram: @bridget350

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