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LOOKING for: great cookie made with cashews

16 years ago

Got a great deal on cashew today so I bought 2 pounds looking for a great T&T cookie as I dont usually make cookies with cashews...tia

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Comments (4)

ginger_st_thomas
16 years ago
CASHEW CREAM COOKIES (about 4 dozen)
1/2 cup butter
1 cup firmly packed brown sugar
1 eg
1/2 tsp vanilla
2 cups sifted flour (sift then measure)
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/3 cup sour cream
1 1/3 cups salted whole cashews, chopped

Frosting:
1/2 cup butter
3 TBL half & half
1/4 tsp vanilla
2 cup sifted powdered sugar
Additional whole cashews, optional

Heat oven to 375Â°. Grease cookie sheets or line w/parchment. Cream butter & sugar until light & fluffy. Beat in egg & vanilla. Add dry ingredients alternately w/sour cream. Mix well. Carefuly fold in nuts. Drop by teaspoonfuls on prepared cookie sheets. Bake 8-10 minutes or until lightly browned. Cool completely.~~

To make frosting: cook butter until bubbly & lightly browned. Remove from heat. Add cream & vanilla. Stir in sugar. Beat until smooth & thick enough to spread. Frost cooled cookies. Top each with a cashew, if desired.~~Fare to Remember
eileenlaunonen
Original Author
16 years ago
Thanks Ginger these look good!
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Here's a variation of the Texas & Chocolate sheet cakes: the cinnamon makes it "Mexican". I found this in the Houston Chronicle in the early '80s & have made it since, & always get raves for it (though some people think it is brownies because it's so thin.) Great for a crowd potluck. This recipe is so easy - I can make & frost it in 50 minutes. I don't even clean the saucepan from the cake melting - just leave it for the frosting. I have always used the unsweetened chocolate -haven't tried the cocoa. Notice that the cake ingredients don't need to be sifted. It's even better the second day - the flavors have time to mellow. MEXICAN CHOCOLATE CAKE 1 stick (1/2 c.) butter 1/2 c. vegetable oil 2 squares unsweetened chocolate OR 4 Tbsp. unsweetened cocoa 1 c. water 2 c. unsifted all-purpose flour 1 tsp. baking soda 1 3/4 c. sugar 1/2 c. sour milk (place 1/2 tsp. vinegar in 1/2 c. milk) 2 eggs, beaten 3/4 tsp. cinnamon 1 tsp. vanilla extract Preheat oven to 350 degrees. Combine butter, oil, chocolate and water in a saucepan and heat until chocolate is melted. Combine flour, baking soda, sugar, milk, eggs, cinnamon and vanilla in large bowl; then combine with first mixture. Pour into a greased 12x18-inch cake pan (I use a 12x15-inch cushionaire-type jelly roll pan). Bake 20 to 25 minutes or until cake tests done. Bake on middle rack. Five minutes before cake is done, prepare: MEXICAN CHOCOLATE ICING: 1 stick butter 2 squares unsweetened chocolate 6 Tbsp. milk 1 (1 lb.) pkg. confectioners' sugar, sifted 1 tsp. vanilla extract 1/2 c. chopped pecans Combine butter, chocolate and milk in a saucepan and heat until bubbles form around the edge. Remove from heat, add confectioners' sugar, vanilla and pecans; beat. Ice cake while still warm. Frosting is not stiff.
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LOOKING for: The 'right' sugar cookie for:
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Comments (9)
Potpie, I've made this recipe for years Here's my long time favorite cut out cookie dough. If I remember correctly it was originally in a BH+G magazine in the late 70's. I usually double it in my KA mixer and usually make at least three bowls of the dough. I have a very large tree shape cookie cutter (about 9") and love to make and decorate special cookies for those that love cutouts. This dough is one that you can roll thick, if you like a softer cutout, yet still holds up. CREAM CHEESE COOKIES 1½ C sugar 1 C unsalted butter 1 8oz pkg cream cheese 1 egg 1 tsp vanilla ½ tsp almond extract 3½ C flour (I like unbleached) 1 tsp baking powder In a mixing bowl cream sugar, butter and cream cheese until fluffy. Add egg and flavorings, beat smooth' Stir together the flour and baking powder, add to creamed mixture and mix thoroughly. FOR CUT-OUT COOKIES Chill dough. Roll out on surface dusted with a mixture of ½ powered sugar and ½ flour, ¼ to ½ inch thick depending on your preference. Cut into desired shapes. Place on ungreased cookie sheet ( I line with parchment paper) and bake in a 375° oven 8-10 minutes. Watch for the edges to just barely begin to brown if you like a moist cookie. Cool and frost. COOKIE PRESS COOKIES Divide dough into portions and add desired colors. Force through cookie press onto ungreased cookie sheets. Bake in a 375° oven 8-10 minutes. Remove from cookie sheet and cool on wire rack. Before baking brush with slightly beaten egg white and sprinkle with colored sprinkles if desired. Note...I have added about 4 oz of almond paste to the dough when making the cookie press cookies.....yum! FAVORITE ICING FOR CUTOUT COOKIES 2 c powered sugar, sifted 2 Tbsp softened butter ¼ tsp vanilla ¼ tsp almond extract 1 egg white ¼ C milk or cream Combine egg white and milk, set aside. Beat together powered sugar, butter and flavorings. Add small amounts of the milk mixture until icing is spreading consistency. Tint with desired colors. Using the egg white will give you a nice finish on the icing, the butter will keep it soft on the inside. Nancy
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recipe: looking for: cold rice salad dish with shrimp, cashews
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This is from findarticles.com which is spyware hell so here it is copied & pasted. Just subtract or add but it may give you a basis to figure out the recipe. PAELLA SALAD 1 6-ounce package frozen, peeled, deveined, cooked shrimp 3 cups yellow rice(*), cooled 1 8-ounce can minced clams, drained 1 1/2 cups diced cooked chicken 1 1/2 cups sliced celery 1 1/2 cups cooked green peas 1/2 cup diced green pepper 1/3 cup sliced green onions 1 cup mayonnaise 2 tablespoons dry white wine 1/4 cup sliced ripe olives 1/4 cup chopped pimientos 1/2 teaspoon salt, optional 1/2 teaspoon garlic powder 1/4 teaspoon pepper 2 medium tomatoes, cut in wedges Thaw and slice shrimp in half, lengthwise. Combine shrimp, rice, clams, chicken, celery, peas, green pepper and green onion in large bowl. Blend mayonnaise with remaining ingredients except tomatoes. Pour over shrimp mixture and toss gently. Chill. Use tomatoes for garnish or toss with salad before serving. Makes 4 to 6 servings
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Here is my Spiced Nut Recipe: Spiced Nuts 2-TBSPs. Butter 3- cups nuts ( I use a combo of walnuts, pecans,peanuts and almonds) 1-TBSP. Worcestershire sauce 1-tsp. Chili powder Â½-tsp. Garlic salt Â¼- tsp Cayenne pepper Melt butter in pan in a 300 degree oven. Add Worcestershire sauce and nuts. Mix well. Bake for 30 minutes, stirring occasionally. Remove nuts from oven and sprinkle with spices.
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pat_t
16 years ago
How about these?

CASHEW BUTTERSCOTCH BARS

1 cup (2 sticks) plus 5-1/2 Tblsp. unsalted butter, softened & divided
3/4 cup plus 2 Tblsp. packed light brown sugar
1-3/4 teaspoons kosher salt
2-1/2 cups all-purpose flour
10 oz. butterscotch chips (preferably Hershey's)
1/2 cup plus 2 Tblsp. light corn syrup
2-1/2 cups salted cashew pieces

Center a rack in the oven; preheat the oven to 350Â° F. Butter a 13-by-18-inch jellyroll pan, including sides.

To prepare the crust: In a mixer with a paddle or in a bowl with a rubber spatula, beat 1 cup plus 2 Tblsp. butter and brown sugar together until smooth. Stir salt into flour, and then add flour to butter mixture. Mix until dough is well combined but still crumbly; if dough is mixed until a ball forms, crust will be tough.

Pat dough evenly along bottom of buttered pan, taking care not to pack dough down. Bake 5 minutes. With a fork, prick dough deeply all over. Return pan to oven; bake until dough is lightly browned, dry and no longer soft to the touch, about 7 minutes. Transfer to a cooling rack; do not turn off the oven.

To prepare butterscotch topping: In a large saucepan, combine remaining 3-1/2 Tblsp. butter, butterscotch chips, corn syrup and 1 Tblsp. plus 2-1/2 tsp. water.

Cook over medium heat, stirring constantly, until butter and butterscotch chips are melted, about 5 minutes. Pour topping over crust, using a spatula to spread evenly all the way to the corners.

Sprinkle cashew pieces on top, pressing down lightly.

Bake until topping is bubbly and cashews are lightly browned, 11 to 13 minutes.

Transfer to a rack; let cool completely before cutting into 2-by-3-inch bars.

Yield: 36 bars.
san_
16 years ago
my FAVORITE variety of nuts! both those recipes look fabulous! ginger--i'll bet that cookie recipe would be good even without the frosting--have you tried them that way? hmmm...wonder who i can talk into doing some baking for me...

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