CASHEW COOKIES
Some merry dairy snacking is guaranteed when you pass out these cashew-packed goodies! I found the recipe years ago in a flier promoting dairy products. It's been this farm wife's standby ever since. —June Lindquist, Hammond, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 100 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 85mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
CASHEW COOKIES WITH BROWN BUTTER FROSTING
Cashew Cookies with Brown Butter Frosting are my favorite oatmeal cookie from childhood. Chewy and full of nuts, topped with buttery icing.
Provided by Tara Teaspoon
Categories Dessert
Time 1h
Number Of Ingredients 15
Steps:
- Heat oven to 375ºF. In a mixer, beat butter and brown sugar until creamy. Add sour cream, egg and vanilla and beat until lightened, about 1 minute.
- Stir together dry ingredients (flour, salt, baking powder, baking soda, oats and cashews). Add the dry ingredients to the sugar and butter mixture and mix until combined. Scrape bottom and sides of bowl to incorporate everything evenly.
- Drop 1 inch domes of dough onto parchment-lined baking sheets and bake until golden around the edges and just barely set in the center, 8 to 10 minutes. Let cool.
- Make brown butter frosting: Sift the confectioners sugar into a mixing bowl.
- In a small saucepan, slowly melt butter over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately mix butter, vanilla and milk into the confectioners' sugar. Add more milk depending on the consistency you desire.
- Frost cooled cookies. Top with extra cashews if desired. Store in an airtight container for up to 3 days.
Nutrition Facts : Calories 270 kcal, Carbohydrate 39 g, Protein 3 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 33 mg, Sodium 95 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving
CASHEW COOKIES WITH BROWN BUTTER FROSTING
Provided by My Baking Addiction
Yield 24 cookies
Number Of Ingredients 0
Steps:
- 1. Preheat oven to 350°F. Line two baking sheets with parchment paper. 2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine brown sugar and 1/2 cup butter. Beat at medium speed, scraping bowl often, until creamy; about 2 minutes. Add egg and vanilla; continue beating until well mixed. 3. In a medium bowl, combine flour, baking powder and baking soda. Reduce speed to low. Slowly add in flour mixture alternately with sour cream, until well mixed. Stir in cashews.4. Using a medium cookie scoop, (1 ½ tablespoons) drop dough 2 inches apart, onto prepared cookie sheets. Bake for 10 to 12 minutes or until golden brown. Allow cookies to cool on pan for a few minutes before removing them to a wire rack. Cool completely. Prepare the frosting.5. Melt 1/2 cup butter in heavy 1-quart saucepan over medium heat. Continue cooking, stirring occasionally, until butter foams and just starts to turn golden brown (4 to 6 minutes). Keep your eye on the pan because the butter can go from brown to burnt in a matter of seconds. Immediately remove from heat. Remove pan from heat, and pour butter into a bowl, leaving any burned sediment behind. Cool butter for 5 minutes.6. Add powdered sugar, milk and vanilla; beat until smooth. Frost cooled cookies.
CASHEW BUTTER COOKIES
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.
Nutrition Facts : Calories 135.8 calories, Carbohydrate 17.2 g, Cholesterol 18 mg, Fat 6.8 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 3 g, Sodium 107.1 mg, Sugar 8.7 g
QUICK CASHEW COOKIES WITH BROWN BUTTER ICING
Looking for a dessert made using refrigerated sugar cookie dough? Then check out these cashew-filled cookies topped with brown butter icing. Ready in 40 minutes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 30
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In large bowl, break up cookie dough. Stir in cashews and white chocolate chunks. Drop dough by heaping teaspoonfuls onto ungreased cookie sheets.
- Bake 9 to 12 minutes or until golden brown. Immediately remove from cookie sheets; place on wire racks.
- While cookies are baking, in 1-quart saucepan, cook butter over medium heat, stirring constantly, until light golden brown. Remove from heat. Stir in remaining icing ingredients until smooth.
- On top of warm cookies, immediately spoon about 1 teaspoon icing (if icing becomes too thick, reheat over low heat).
Nutrition Facts : Calories 160, Carbohydrate 20 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 14 g, TransFat 1 g
FROSTED CASHEW COOKIES
We savor these cookies every Christmas, but they're special year-round with coffee or tucked into a lunch box. I won a ribbon with these cookies at my county fair.-Sheila Wyum, Rutland, North Dakota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, cream the butter and brown sugar. Beat in egg, sour cream and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Stir in cashews. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack. , For the frosting, lightly brown butter in a small saucepan. Remove from the heat; add cream and vanilla. Beat in confectioners' sugar until thick and smooth. Frost cookies. Top each with a cashew half if desired.
Nutrition Facts : Calories 348 calories, Fat 19g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 381mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
CASHEW BUTTER COOKIES
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.
- In a stand mixer fitted with the paddle attachment, combine the butter and both sugars. Beat on medium until light, fluffy and creamy. Add in the egg and vanilla. Mix to combine. Next, add in the cashew butter and mix until fully combined.
- In a small bowl, whisk together the flour, baking powder, baking soda and salt. Slowly add to the butter mixture and mix on low speed until you no longer see any flour bits.
- Using a medium cookie or ice cream scoop, scoop the dough, flattening the bottom, and place on the prepared baking sheet. Make lines or a crosshatch pattern on the top of each cookie with a fork.
- Bake until the cookies are golden around the edges, puffed up and set, 11 to 12 minutes. Let cool for 2 minutes on the baking sheet then remove to a wire rack to cool fully. Repeat with the remaining cookie dough.
BANANA-CASHEW BARS WITH BROWNED BUTTER FROSTING
Browned butter cream cheese frosting is a perennial favorite, and layered on top of a banana-cashew bar, it's perfectly irresistible.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray. In large bowl, mix granulated sugar, bananas, 1/3 cup butter and the eggs until blended. Stir in flour, baking powder, baking soda and salt until combined. Stir in cashews; spread batter in pan. Bake 22 to 26 minutes or until toothpick inserted in center comes out clean. Cool completely, about 40 minutes.
- In 2-quart saucepan, heat 1/2 cup butter over medium heat, stirring constantly, until golden brown; remove from heat. Using spoon, gradually beat in powdered sugar. Stir in vanilla and the milk, 1 tablespoon at a time, until frosting is smooth and desired spreading consistency. Immediately spread over cooled bars. Score into 6 rows by 4 rows, making shallow cuts in frosting. Top center of each bar with cashew half, pressing in lightly. Cut bars on scored lines.
Nutrition Facts : Fat 1 1/2, ServingSize 1 Bar, TransFat 0 g
CASHEW COOKIES WITH BURNED BUTTER FROSTING
Make and share this Cashew Cookies With Burned Butter Frosting recipe from Food.com.
Provided by Mudpupsall
Categories Drop Cookies
Time 1h
Yield 36 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350* and grease the cookie sheets.
- In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Add the egg, beating well.
- Stir in the sour cream and vanilla.
- Combine the flour, baking powder, baking soda and salt.
- Gradually stir dry ingredients into the creamed mixture.
- Fold in the cashew pieces.
- Drop by rounded spoonfuls onto prepared cookie sheets.
- Bake for 12-15 minutes.
- Cool on the cookie sheet for 5 minutes before transferring to wire rack to cool completely.
- For Frosting:.
- Melt the butter in a saucepan over medium heat.
- Cook until it turns a light brown color, being careful not to burn it.
- Remove from heat and stir in the heavy cream.
- Gradually beat in the powdered sugar and vanilla until smooth.
- Spread onto cooled cookies.
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