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.
CASHEW BUTTER COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix flour, baking soda, and salt together in a small bowl.
- Beat butter, white sugar, and vanilla extract together with an electric mixer in a large bowl until smooth. Add cashew butter, brown sugar, egg, and milk to the butter mixture; beat until smooth. Gradually add flour mixture and mix until just incorporated into a dough.
- Roll dough into 1 1/2-inch balls and arrange onto a baking sheet. Lightly press a fork into the top of the balls to make a crosshatch pattern.
- Bake in preheated oven until golden brown, 12 to 14 minutes.
Nutrition Facts : Calories 135.8 calories, Carbohydrate 17.2 g, Cholesterol 18 mg, Fat 6.8 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 3 g, Sodium 107.1 mg, Sugar 8.7 g
CASHEW CRUNCH COOKIES
Make and share this Cashew Crunch Cookies recipe from Food.com.
Provided by Shington
Categories Drop Cookies
Time 1h5m
Yield 7 dozen
Number Of Ingredients 9
Steps:
- Beat butter at medium speed with electric mixer.
- Gradually add sugars, mixing well.
- Add egg and vanilla extract, beat well.
- Combine flour, baking soda and creaqm of tartar; gradually add to creamed mixture, mixing after each addition.
- Stir in cashews.
- Drop cookie dough by rounded teaspoon onto lightly greased sheets.
- Bake at 350 degrees F for 10 to 12 minutes or until lightly browned.
Nutrition Facts : Calories 704.2, Fat 41, SaturatedFat 19.6, Cholesterol 99.9, Sodium 484.7, Carbohydrate 77.8, Fiber 2, Sugar 38.7, Protein 9.8
SALTED CASHEW OATMEAL COOKIES
My son absolutely loves cashews, so I loaded my oatmeal cookies with them at Christmas-he loved them! The mix makes a great gift for friends, co-workers and teachers; all they have to do is add butter, vanilla and eggs. -Richard Hatch, Glen Burnie, Maryland
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1 batch (about 4 cups mix).
Number Of Ingredients 11
Steps:
- Whisk flour, baking soda and cinnamon. In a 1-qt. glass jar, layer flour mixture, brown sugar, granulated sugar, oats and cashews in order listed. Cover and store in a cool dry place up to 3 months., To prepare cookies: Preheat oven to 350°. Beat butter and vanilla extract until light and fluffy. Add egg and yolk until well blended. Add cookie mixture; mix well., Drop by tablespoonfuls 1-1/2 in. apart on parchment-lined baking sheets. Bake until lightly browned, 10-12 minutes. Remove from pans to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 104 calories, Fat 6g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 73mg sodium, Carbohydrate 12g carbohydrate (6g 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.
JUMBO CASHEW COOKIES
Dessert ready in 50 minutes! Enjoy these delicious jumbo cookies made using Original Bisquick® mix, cashews, brown sugar and oats.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. In large bowl, beat brown sugar, shortening and eggs with electric mixer on medium speed until blended, or mix with spoon. Stir in remaining ingredients until well blended.
- On 2 large ungreased cookie sheets, drop dough by 1/4 cupfuls about 3 inches apart. Flatten to about 1/2-inch thickness with bottom of glass dipped in granulated sugar.
- Bake 8 to 10 minutes or until golden brown around edges. Cool 3 minutes; carefully remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 280, Carbohydrate 35 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 250 mg, Sugar 18 g, TransFat 2 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 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
CASHEW BUTTER COOKIES
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.
- In a stand mixer fitted with the paddle attachment, combine the butter and both sugars. Beat on medium until light, fluffy and creamy. Add in the egg and vanilla. Mix to combine. Next, add in the cashew butter and mix until fully combined.
- In a small bowl, whisk together the flour, baking powder, baking soda and salt. Slowly add to the butter mixture and mix on low speed until you no longer see any flour bits.
- Using a medium cookie or ice cream scoop, scoop the dough, flattening the bottom, and place on the prepared baking sheet. Make lines or a crosshatch pattern on the top of each cookie with a fork.
- Bake until the cookies are golden around the edges, puffed up and set, 11 to 12 minutes. Let cool for 2 minutes on the baking sheet then remove to a wire rack to cool fully. Repeat with the remaining cookie dough.
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BROWN SUGAR CASHEW COOKIES RECIPE | LAND O’LAKES
From landolakes.com
4.9/5 (21)Total Time 1 hr 1 minServings 42Calories 140 per serving
- Combine brown sugar and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Add flour, baking powder and baking soda alternately with sour cream, beating at low speed until well mixed. Stir in cashews.
- Drop dough by level tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-12 minutes or until golden brown. Cool completely.
- Melt 1/2 cup butter in heavy 1-quart saucepan over medium heat. Continue cooking, stirring occasionally, 4-6 minutes or until butter foams and just starts to turn golden. (Watch closely.) Immediately remove from heat. Pour into medium bowl; cool 5 minutes.
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