Cashewbarcookies Recipes

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.

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Pulse 1/2 cup nuts in a food processor until finely chopped, being careful not to process to a paste, then transfer to a large shallow baking pan. Toast nuts, stirring every 2 minutes to prevent edges from burning, until pale golden, 6 to 8 minutes. Cool completely in pan.
• Whisk together flour and cornstarch in a bowl.
• Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer or 5 with a handheld. Add toasted ground nuts and salt and beat until combined. Reduce speed to low, then add flour mixture and mix just until a dough forms.
• Form dough into a rectangular block and roll out between 2 (12-inch-long) sheets of parchment with a rolling pin into a 10- by 8-inch rectangle.
• Chill dough in parchment on a baking sheet until firm, about 10 minutes.
• Meanwhile, coarsely chop remaining 1/4 cup nuts.
• Discard top sheet of parchment and sprinkle dough with coarsely chopped nuts. Bake until golden, 14 to 16 minutes. Transfer shortbread to a rack and cool completely, then break into rough shapes with your hands.

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.

Steps:

• Heat oven to 350°F. Grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, with shortening, or line with aluminum foil. In large bowl, mix 1/2 cup brown sugar, 2/3 cup butter, 1/2 cup corn syrup, 1 teaspoon vanilla and the egg with spoon. Stir in flour and salt. Spread in pan. Bake 18 to 20 minutes or until light golden brown.
• In 1 1/2-quart saucepan, heat 1/3 cup brown sugar and 1/3 cup corn syrup over low heat, stirring constantly, until sugar is dissolved. Stir in 1/4 cup butter and the whipping cream. Heat to boiling over medium heat; remove from heat. Stir in 1 teaspoon vanilla.
• Sprinkle cashews over crust. Pour cooked mixture over cashews; spread evenly. Bake 15 to 20 minutes or until light brown and set. Cool completely, about 1 hour. For bars, cut into 10 rows by 6 rows.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together cashew butter, dried cranberries, almonds, coconut oil, egg, dates, and honey in a bowl until thoroughly incorporated. Place spoonfuls of mixture onto a nonstick baking sheet.
• Bake in preheated oven until cookies smell toasted, about 12 minutes. Allow to cool and harden.

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.

Steps:

• Sift together the flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.
• In another bowl, cream together the butter, shortening and sugars on medium speed until light and fluffy.
• Add the eggs and vanilla and beat well.
• Gradually add the dry ingredients and mix until just combined.
• Add the chocolate chips and cashews to the dough. Stir well. This will be very thick, and I sometimes use my hands to mix together.
• Using a spoon, scoop the dough into a rough ball, about the size of a golf ball, and place on the baking sheet.
• Sprinkle lightly with sea salt and bake until light brown and and set for about 9-10 minutes in a 350 degrees oven.
• Cool cookies on a cooling rack and enjoy!

Steps:

• In a large bowl, cream the butter and brown sugar until light and fluffy. Combine flour and salt; add to creamed mixture just until combined. , Press into a greased 15x10x1-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned., Meanwhile, in a small saucepan, combine the butterscotch chips, corn syrup, butter and water. Cook and stir over medium heat until smooth., Spread over crust. Sprinkle with cashews; press down lightly. Bake for 11-13 minutes or until topping is bubbly and lightly browned. Cool on a wire rack. Cut into bars.