Cashew Butter Cookies

1/2 cup vegetable shortening, at room temperature
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup cashew butter
1 1/4 cups packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups flour
1 cup roasted unsalted cashews, chopped, plus 48 cashew halves (optional)

Preheat the oven to 350 degrees. Lightly grease 2 baking sheets or line them with parchment paper.

Combine the shortening, butters and brown sugar in the bowl of a stand mixer or a hand-held mixer; beat on medium-high speed for about 4 minutes, until fluffy. Add the eggs one at a time, incorporating well after each addition. Add the vanilla extract, baking powder, baking soda and salt; mix well. Stop the motor and use a spoon to stir in the flour and chopped cashews.

Scoop out the dough by heaping tablespoonfuls, roll into 1 1/2-inch balls and place 1 inch apart on the baking sheets (the cookies do not spread). Flatten slightly with the tines of a fork and press a cashew half onto the top of each cookie, if desired. Bake for 6 minutes, then rotate the sheets front to back and top to bottom; bake for 6 to 8 minutes or until the cookies start to brown. Transfer the cookies to a wire rack to cool completely before storing.

Note from e: These are NOT inexpensive cookies. First, you need the cashew butter. We found this at Whole Foods, but I'm sure most health food stores have it near the peanut butter. It cost $5 for the 8 ounces (enough for the cup). Also, the cashews are expensive. We also got them from Whole Foods and spent about $2.50 for the cup (which was about 4 ounces, I believe). But they are good and just different from your regular peanut butter cookie.