beat until smooth. Frost cooled cookies. Top with cashew half, if desired.
Add 1 tablespoon water to cashew mixture and pulse until a
Make cashew praline: In a heavy skillet
hick.
Frost cookies.
Top each with a cashew half if
tself together.
Form round cookies 1 inch diameter and press
coa powder. As with all cookies, it's the taste
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.
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
r cook as instructed in recipe#30358.
Heat oil in
he cup making perfect little cookies with ease.
Cool completely
Preheat oven to 375 degrees F.
Cream sugar and butter together in a large bowl.
In another bowl; mix together flour, baking powder, baking soda, and salt.
Add juice, egg, and vanilla to your butter mix and blend well.
Add your flour mixture, little by little, to your butter mixture until all is blended together.
Stir in the goji berries and the white chocolate.
Stir in the cashew pieces and the coconut.
Drop by large teaspoon onto ungreased cooke sheets.
Bake for 7-10 minutes until golden brown.
ugar until creamy.
Add cashew butter, eggs and vanilla beating
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
he creamed mixture. Fold in cashew pieces. Drop by rounded spoonfuls
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.
br>Bars:
Pour the cashew cream over the cooled crust
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
Place cookies on cookie sheet and then
ixed.
Stir in crushed cookies and remaining chocolate chips by
ire rack to finish cooling. Cookies can be stored in a