inches apart onto ungreased cookie sheets. Bake for 10 to
n remaining chocolate chips and cashew halves.
Spread evenly in
00*F.
Line 2 cookie sheets with parchment paper.
Add 1 tablespoon water to cashew mixture and pulse until a
Heat oven to 375*.
In large mixer bowl, combine brown sugar,butter, honey and egg.
Beat at medium speed until creamy.
Reduce speed to low; add all remaining ingredients EXCEPT chopped cashews and cashew halves.
Combine beating until well mixed.
By hand, stir in chopped cashews.
Drop dough by rounded teaspoonfuls 2\" apart onto cookie sheets; top each cookie with cashew half.
Bake for 6-9 minutes or golden brown.
Place cereal and nuts in a large bowl.
Melt white chocolate in double boiler or microwave low and slow.
Pour melted chocolate over dry ingredients and toss to coat. (Optional add-ins 1/2 -1 cup chopped Kraft caramels, Broken pretzel sticks or halved dried cranberries, etc.).
Line a cookie sheet with parchment.
Pour mixture onto parchment and spread into a single layer.
Put in refridgerator to harden then break into bite sized pieces.
Enjoy!
165 degrees C). Line two cookie sheets with parchment paper.
erve.
Serve with a cashew dipping sauce or a diluted
CASHEW BUTTER:.
Pulse cashews in
Using a cookie sheet with sides, grease with
Preheat oven to 350\u00b0F.
Line a cookie sheet with aluminum foil and lightly spray with cooking spray. Set aside.
In a bowl, wisk together the honey, vegetable oil and mustard powder. Add in the cashews and toss to coat.
Spread evenly on prepared cookie sheet and bake for 15-20 minutes. Check after 10 minutes to stir regularly to ensure even toasting. (oven temperatures may vary so keep an eye on them)
Remove from oven, allow to cool, and store in an airtight container.
Make cashew praline: In a heavy skillet
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the margarine, brown sugar, white sugar and egg until smooth. Stir in the peanut butter and cashew butter. Combine the baking soda, corn flour, tapioca flour, and potato flour; stir into the batter to form a dough. Roll the dough into teaspoon sized balls and place them 2 inches apart onto an ungreased cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Let cool on baking sheets for a few minutes before removing to wire racks to cool completely.
ugar until creamy.
Add cashew butter, eggs and vanilla beating
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
he recipes in this collection.
Makes 22-23 cups cookie mix
et aside.
Fry the cashew nuts in moderately-hot oil
Line a cookie sheet with lightly greased foil.
Have a greased spatula ready.
Mix sugar and corn syrup in a 1 1/2 to 2-quart glass measure.
Microwave on High 4 to 5 minutes until sugar dissolves and mixture is bubbling.
Cream butter and sugar until fluffy.
Add egg and vanilla; mix thoroughly.
Add dry ingredients which have been sifted together alternately with sour cream.
Blend well.
Fold in nuts.
Drop by rounded teaspoonfuls onto greased cookie sheet.
Bake 8 to 10 minutes at 400\u00b0.
Cool and top with golden butter glaze.
Preheat oven to 375\u00b0.
Sift flour, baking powder, soda and salt together into mixing bowl.
Put egg, butter, sugar, vanilla and sour cream in blender.
Cover and cream on speed 6 until smooth.
Stop blender and add nuts.
Cover and chop on high until nuts are chopped fine.
Pour into flour mixture and stir to mix. Drop by teaspoonfuls onto greased cookie sheets.
Bake about 10 minutes.
Cool and frost with white powdered sugar frosting.