Cashew Sandies Recipes

CASHEW COOKIES

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.

SANDIES

Steps:

• In a medium bowl, cream together the butter and sugar until smooth. Beat in the water and vanilla. Stir in the flour and pecans until well blended. Cover dough and chill for at least four hours.
• Preheat oven to 325 degrees F (165 degrees C). Shape dough into walnut sized balls or crescents. Place 2 inches apart onto unprepared cookie sheets.
• Bake for 18 to 20 minutes in the preheated oven, until golden. Roll in confectioners' sugar while still warm.

CASHEW SHORTBREAD

Steps:

• Preheat oven to 350.
• In a large bowl, combine butter, brown sugar, and sugar; beat at high speed for appx 3 minutes with electric mixer.
• Stir in cashews.
• Sift flour, salt, & baking powder directly into the bowl.
• Use your hands to mix the dough as quickly and efficiently as possible; form into a rough ball.
• Lightly flour a clean, dry work surface; add dough and roll out to appx 1/4" thick.
• Cut into simple shapes and place them on ungreased cookie sheet. (I cut them into diamonds, similar to bakalava -- didn't want to over-work the dough by re-rolling).
• Bake in center of oven for 10-15 minutes or until lightly browned on the bottom.
• Cool for at least 10 minutes before eating.

CANDIED CASHEWS

Steps:

• Preheat the oven to 350 degrees F. Place the cashews on a baking sheet and place in the oven. Toast the cashews for 10 minutes, or until golden brown. Be sure to watch the cashews carefully so they don't burn! Remove the cashews from the oven and cool. In a saucepan (copper works best), add the sugar and the water. Bring the mixture to a boil. Once the mixture is boiling and the sugar has dissolved, add the cashews. Continue cooking the mixture, stirring constantly. The sugar will thicken, and then become granular again, continue stirring. The sugar will then begin to turn back into a clear liquid. When all of the sugar has turned into a clear liquid, remove the pan from the heat, stirring constantly. Once the sugar begins to turn a golden color, spoon the nuts onto a parchment paper lined sheet pan. Allow to cool.;

CASHEW SANDIES

Steps:

• Preheat oven to 350°. Line two baking sheets with parchment or Silpat.
• Cream together butter and sugar until light and fluffy. Add vanilla and salt and beat until combined. On low, add flour a little at a time and beat just until completely combined. Fold in cashews.
• Divide dough into 12 1 1/2" balls, and place on cookie sheets. Flatten slightly with the bottom of a glass (wet it slightly to minimize sticking).
• Bake 15-17 minutes until golden brown. Rotate pans back-to-front and top-to-bottom about halfway through.
• When done, transfer to a wire rack to cool completely. Store in an airtight container up to 5 days.