CASHEW COOKIES
Some merry dairy snacking is guaranteed when you pass out these cashew-packed goodies! I found the recipe years ago in a flier promoting dairy products. It's been this farm wife's standby ever since. —June Lindquist, Hammond, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 375°. In a bowl, cream together butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine dry ingredients; add alternately with sour cream to creamed mixture. Stir in chopped cashews. Drop by tablespoonfuls onto greased baking sheets. Bake until lightly browned, 8-10 minutes. Cool on a wire rack. For frosting, lightly brown butter in a small saucepan. Remove from the heat and cool slightly. Add cream and vanilla. Beat in confectioners' sugar until smooth and thick. Frost cookies; top each with a cashew half.
Nutrition Facts : Calories 100 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 85mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
FROSTED CASHEW COOKIES
We savor these cookies every Christmas, but they're special year-round with coffee or tucked into a lunch box. I won a ribbon with these cookies at my county fair.-Sheila Wyum, Rutland, North Dakota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, cream the butter and brown sugar. Beat in egg, sour cream and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Stir in cashews. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack. , For the frosting, lightly brown butter in a small saucepan. Remove from the heat; add cream and vanilla. Beat in confectioners' sugar until thick and smooth. Frost cookies. Top each with a cashew half if desired.
Nutrition Facts : Calories 348 calories, Fat 19g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 381mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
FABULOUS CASHEW SCOTCHIES WITH BROWN BUTTER ICING
Enjoy these fabulous cashew bars topped with brown butter icing - perfect crowd pleasing dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease 13x9-inch pan. In medium bowl, combine flour, baking powder and salt; mix well.
- Melt 1/2 cup butter in large saucepan over low heat. Remove from heat. Add flour mixture, brown sugar, cashews, 1 teaspoon vanilla and eggs; mix well. Spread batter in greased pan.
- Bake at 350°F. for 25 to 30 minutes or until golden brown and bars begin to pull away from sides of pan. Cool 30 minutes or until completely cooled.
- Melt 2/3 cup butter in medium saucepan over medium heat. Cook 13 to 15 minutes or until butter is light golden brown, stirring constantly. Remove from heat. Stir in powdered sugar, 1/2 teaspoon vanilla and enough milk for desired spreading consistency. Immediately spread icing over cooled bars. Cut into bars.
Nutrition Facts : Calories 250, Carbohydrate 33 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 140 mg, Sugar 26 g, TransFat 0 g
CASHEW COOKIES WITH BURNED BUTTER FROSTING
Make and share this Cashew Cookies With Burned Butter Frosting recipe from Food.com.
Provided by Mudpupsall
Categories Drop Cookies
Time 1h
Yield 36 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350* and grease the cookie sheets.
- In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Add the egg, beating well.
- Stir in the sour cream and vanilla.
- Combine the flour, baking powder, baking soda and salt.
- Gradually stir dry ingredients into the creamed mixture.
- Fold in the cashew pieces.
- Drop by rounded spoonfuls onto prepared cookie sheets.
- Bake for 12-15 minutes.
- Cool on the cookie sheet for 5 minutes before transferring to wire rack to cool completely.
- For Frosting:.
- Melt the butter in a saucepan over medium heat.
- Cook until it turns a light brown color, being careful not to burn it.
- Remove from heat and stir in the heavy cream.
- Gradually beat in the powdered sugar and vanilla until smooth.
- Spread onto cooled cookies.
CASHEW BUTTER COOKIES
These cashew butter cookies are on a more sophisticated level than peanut butter. They are vegan and gluten-free, so you'll be able to share with all your friends. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 19m
Yield 20 cookies
Number Of Ingredients 4
Steps:
- In a large bowl, mix all ingredients. Roll level tablespoons into balls. Place on an ungreased baking sheet; flatten with a fork., Bake at 350° for 18 minutes. Remove to a wire rack to cool.
Nutrition Facts : Calories 90 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 61mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.
CASHEW BUTTER COOKIES
Rich cookies become richer with cashew butter. Cookies can be baked so they are either soft or crisp.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 22
Number Of Ingredients 9
Steps:
- In the bowl of a food processor, combine 1 3/4 cups cashews with canola oil, and process until smooth, 5 to 7 minutes. (You should have about 3/4 cup puree.) Set aside until completely cool.
- Coarsely chop cashew nuts, and reserve for garnish.
- In a medium mixing bowl, sift the flour and salt together; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, cashew puree, and both sugars, and beat on medium speed until light and fluffy, about 2 minutes. Add the egg and vanilla, and mix until well combined, about 30 seconds. Add the flour mixture, and mix on low speed, just until combined, about 20 seconds. Wrap dough in plastic, and refrigerate at least 1 hour.
- Preheat oven to 350 degrees. Have ready two baking sheets lined with parchment paper, and set aside. Scoop 2 tablespoons of dough (1 1/2 ounces), and shape into a ball. Transfer to prepared baking sheet. Repeat with the remaining dough, placing dough balls 3 inches apart. Dip the tines of a fork in flour, and press into the dough balls to make vertical and horizontal indentations. Sprinkle reserved cashew nuts on top.
- Bake 10 minutes. Rotate baking sheet, and bake 6 to 8 minutes more, depending on whether a soft or crisp cookie is desired. Transfer cookies with the parchment to a wire rack to cool. Store in an airtight container at room temperature up to 1 week.
CASHEW NUT COOKIES
This is a wonderful recipe I got from my mom when I was a child.
Provided by Brenda Randolph
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 12
Steps:
- Blend together 1/2 cup butter, brown sugar, egg, vanilla, and sour cream. Add in the baking powder, soda, and flour. Stir in the nuts.
- Drop dough by teaspoonfuls onto buttered baking sheets. Cook at 375 degrees F (190 degrees C) for 8 to 10 minutes. Remove from oven, and cool on wire racks.
- To Make the Icing: Heat 1/2 cup butter or margarine in a saucepan until it is light amber colored. Remove pan from heat, and stir in confectioners' sugar and the milk. I sometimes have to use more milk to get the icing smooth and creamy. Frost cookies.
Nutrition Facts : Calories 316.4 calories, Carbohydrate 39.2 g, Cholesterol 43.3 mg, Fat 16.9 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 9 g, Sodium 199 mg, Sugar 25.5 g
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- For the cookies: Preheat oven to 350°F (170°C). Line baking tray with parchment paper, if desired. Beat brown sugar and butter until creamy. Add egg and vanilla and beat to combine. In a separate bowl, stir together flour, baking powder, baking soda and salt. Add flour mixture alternately with sour cream to butter-sugar mixture, beating on low speed until combined. Fold in cashews.
- Drop tablespoonfuls of dough 2 inches (5 cm) apart onto baking sheet and bake for about 10 minutes until cookies are golden brown. Cool cookies on a wire rack.
- For the frosting: For the frosting, heat butter in a large saucepan over medium heat until boiling. Continue to heat the butter, swirling occasionally, until the sediments (solids at the bottom of the pan) turn golden brown. Remove from heat and whisk in powdered sugar, vanilla extract or vanilla sugar and milk. Immediately spread/spoon the brown butter frosting over the cookies. Top with a cashew half. The frosting can get a bit weird and separate but don’t worry. You can whisk in a little more powdered sugar and milk and that will bring it back.
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