I'm thinking of adapting a peanut butter cookie recipe to cashew butter, and/or macadamia nut butter.
I presume everybody here is familiar with the usual peanut butter cookie tradition of forming the cookie dough into small balls, then mashing them down twice with a fork, leaving a crosshatch imprint.
It seems to me that cashew-butter and macadamia-nut-butter cookies ought to have a similar, yet recognizably different imprint.
But from what implement? Any ideas? It seems to me that a potato masher would be too big, and a slotted spoon might also be too big. I looked at the tiny little "tartlet" molds at the local Sur la Table, but the smallest of them looked too big, as well.
And I certainly want to use something that's food-safe (which rules out, say, casting some dingbat in "linecasting metal" on the Ludlow machine at the Printing Museum: while I understand that tin may be an essential trace nutrient, lead and antimony are most profoundly NOT "Good Eats." )
Some sort of shaker-top, maybe?
Any insights? Some cake decorating implement I've never heard of?