These thumbprint cookies have finely chopped cashews baked right into the dough. The “brown eye” is a milk chocolate piece pressed into the centre of each cookie.

Yield: Makes 3 1/2 dozen.



  • ​1 3/4 cups all-purpose flour
  • 1/2 cup icing sugar
  • 1/2 tsp baking powder
  • 1 cup salted cashews
  • 1 cup salted butter, softened
  • 1 tsp vanilla
  • Milk chocolate pieces


  1. ​ Preheat oven to 350°F.
  2. Combine flour, icing sugar and baking powder in a bowl; set aside.
  3. Place cashews in a food processor; process until finely chopped. Add butter and vanilla; process until smooth. Add flour mixture and process until dough comes together.
  4. Shape dough into 1 1/4 inch balls. Place balls 2 inches apart on parchment paper-lined cookie sheets. Gently press a chocolate piece into centre of each unbaked cookie, flattening cookie slightly.
  5. Bake until cookies are light golden around edges, about 12 - 14 minutes. Let cookies stand for 5 minutes on cookie sheets.
  6. Remove from cookie sheets and cool cookies completely on racks. Store, layered with wax paper, in a cool dry place for up to 4 days.
Nutritional analysis per cookie:


124 calories, 8.3 g fat, 1.7 g protein, 11.1 g carbohydrate, 0.5 g fibre, 55 mg sodium

Tip: We used Cadbury Dairy Milk Buttons for the milk chocolate pieces. This recipe was also tested with unwrapped Hershey’s Milk Chocolate Kisses.