Cashew Butter Cookies `Plus`
Source of Recipe
Minneapolis Star Tribune
Recipe Introduction
Note: Both salted and unsalted cashews are called for. "I host an annual cookie dough 'fest' at my home, where we all get together and make 12 or so different kinds of cookie dough, bag it all in Ziplocs and label them for baking at our leisure," writes Suzi Wells of Minneapolis. "This cookie always makes the 'must-do' list."
List of Ingredients
1-1/2 c. sifted flour
1 tsp. baking soda
1/2 tsp. salt
1 c. roasted, unsalted cashews
2 tbsp. vegetable oil
1/2 c. (1 stick) unsalted butter, at room temperature
1/2 c. firmly packed dark brown sugar
1/2 c. granulated sugar
1 egg
2 tbsp. dark rum
1/2 tsp. vanilla extract
1 c. roasted, salted cashews, coarsely chopped
1/2 c. rolled oats
1 (8-oz.) package Heath Milk Chocolate Toffee Bits, divided
1 (5-oz.) can macadamia nuts, coarsely chopped
Recipe
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt, and reserve. In a food processor fitted with a metal blade, combine unsalted cashews and vegetable oil and pulse until mixture forms a thick, smooth paste and reserve.
In a large bowl, using an electric mixer on medium speed, beat butter, dark brown sugar and granulated sugar until creamy. Add egg and beat well. Add rum and vanilla extract and beat well.
Reduce speed to low and add flour mixture. Add cashew-vegetable oil mixture and beat well. Using a spoon, stir in salted cashews, oats, three-quarters of Heath Milk Chocolate Toffee Bits and macadamia nuts.
Shape dough into 1-inch balls and place 2 inches apart on prepared baking sheets. Using a fork dipped in water, gently flatten cookies into a criss-cross pattern. Sprinkle 1/4 teaspoon of remaining Heath Chocolate Toffee Bits on top of each cookie and bake 12 to 15 minutes.
Remove from oven, cool on baking sheets for 5 minutes and transfer to a wire rack to cool completely.
Makes 3 to 4 dozen.
|
|
member logon
