Maple Cashew Goodies 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:

• Place mini baking cups onto large baking sheet or jelly-roll pan; set aside.
• Microwave marshmallow creme and butter in large microwave-safe bowl on high, stirring once, until melted. Stir in maple flavoring until well mixed. Stir in powdered sugar until well mixed. Place mixture onto waxed paper; knead by hand until smooth dough forms.
• Shape dough into 36 [about 1/2 inch] balls. Place onto waxed paper.
• Combine chocolate chips and shortening in medium microwave-safe bowl. Microwave on high, stirring occasionally, until melted and smooth.
• Place one ball on small spoon; dip each maple ball into chocolate mixture. Place coated ball into each paper cup.
• Stir chopped cashews into remaining chocolate in bowl. Spoon about 1 rounded teaspoon cashew mixture over each ball, covering entire ball. Let stand until chocolate is set.
• Store between sheets of waxed paper in container with tight-fitting lid at room temperature up to 5 days.

Steps:

• Preheat oven to 350°F. Spray sheet of foil with nonstick spray; set aside. Lightly spray rimmed baking sheet with nonstick spray. Toss cashews and all remaining ingredients in medium bowl. Spread cashew mixture evenly in single layer on prepared sheet.
• Bake nuts until golden brown and coated with maple syrup mixture, stirring occasionally, about 20 minutes. Immediately pour nut mixture out onto foil, spreading evenly. Cool 10 minutes, then separate and break apart any nut clusters. Cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.