Cashew Butter Cookies

• 2 cups (about 9 3/4 oz.) brown rice flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 cup creamy cashew butter
• 3/4 cup (6 oz.) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups roasted salted cashews, chopped

1. Preheat oven to 350u0b0F. Spread flour on a rimmed baking sheet. Bake in oven until toasty, 8 to 10 minutes. Let cool 5 minutes. Sift flour, salt, and baking soda together in a medium bowl.
2. Beat cashew butter, unsalted butter, granulated sugar, and brown sugar with an electric mixer on medium speed until smooth. Add eggs and vanilla, and beat until blended, about 1 minute.
3. Add flour mixture to butter mixture, beating until blended. Stir in cashews. Cover and chill 30 minutes.
4. Shape 2 tablespoons dough at a time into balls, and place 3 inches apart on parchment paper-lined baking sheets. Bake in preheated oven until lightly browned, 11 to 13 minutes. Let cool on baking sheets 5 minutes. Transfer to wire racks, and cool completely, about 30 minutes.

brown rice flour, kosher salt, baking soda, butter, unsalted butter, sugar, brown sugar, eggs, vanilla, cashews

Taken from www.myrecipes.com/recipe/cashew-butter-cookies (may not work)