Unensil that would leave a distinctive imprint?

 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?

Hmm. When I'm tenderizing round steak for Swiss steak, I normally just attack it violently with a pair of dinner forks (cheaper than what Alton Brown describes as a "needling device," and probably more effective than a mallet).

And when I'm pounding turkey cutlets for turkey schnitzel, I just use my fist.

But for this, it's definitely a thought. Though again, it would have to be an awfully small meat mallet, probably too small to actually be practical for pounding meat.

And I'm also thinking, "what's cheap or free?"

 I think I may have found something: assuming I don't use up my currently-almost-full bottle of dried chopped basil soon enough to adapt its shaker-top (I don't hold out much hope), I found some empty shaker-top spice jars at BB&B for only a buck apiece, with an interesting pattern of holes that just might do it.

Then I did some window-shopping at a couple of different gourmet/organic grocers, and found a bit of a shortage of cashew butter: Sprouts had none, and Whole Foods only had the most expensive brands.

"If we had some gin, we could make gin-and-tonic. If we had some tonic."

Whole Foods restocked their store-brand cashew butter, the spice bottle worked, and the cookies turned out decent enough, once I shortened the cooking time (about half the first sheet scorched when I used the time and temperature specified in my mother's old peanut butter cookie recipe).