Cashew Crunch Cookies Recipes

CASHEW BUTTER CRUNCH

Steps:

• Line 15x10x1-inch baking pan with aluminum foil. Set aside.
• Combine sugar, butter and corn syrup in 2-quart saucepan. Cook over medium heat, stirring occasionally, 9-11 minutes or until butter is melted and mixture comes to a boil. Reduce heat to medium-low; cook, stirring occasionally, 40-50 minutes or until candy thermometer reaches 310°F or small amount of mixture dropped into ice water forms brittle strands. Remove from heat; stir in cashews.
• Spread to 1/4-inch thickness on prepared pan. Cool completely; break into pieces.

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.

CASHEW CRUNCH COOKIES

Steps:

• Beat butter at medium speed with electric mixer.
• Gradually add sugars, mixing well.
• Add egg and vanilla extract, beat well.
• Combine flour, baking soda and creaqm of tartar; gradually add to creamed mixture, mixing after each addition.
• Stir in cashews.
• Drop cookie dough by rounded teaspoon onto lightly greased sheets.
• Bake at 350 degrees F for 10 to 12 minutes or until lightly browned.

CASHEW CRUNCH

Steps:

• Line a 15x10x1-in. pan with foil and grease the foil with 2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugar, brown sugar, corn syrup, cayenne, salt and remaining butter. Cook and stir until sugar is dissolved., Add cashews and bring to a boil; cook and stir until a candy thermometer reads 280° (soft-crack stage), about 6 minutes., Immediately pour into prepared pan; spread with a metal spatula. Cool completely. Break into pieces. Store in an airtight container.

MRS FIELDS CASHEW AND COCONUT COOKIES

Steps:

• Preheat oven to 300*F. In a medium bowl combine flour, soda and salt.
• Mix well with a wire whisk and set aside. In a medium bowl combine sugars with an electric mixer at medium speed.
• Add butter and mix to form a grainy paste.
• Add eggs and vanilla, and beat until smooth. Add flour mixture,.
• coconut, cashews and dates. Blend at low speed just until combined. Drop by rounded tablespoonfuls onto ungreased baking sheets.
• 2 inches apart.
• Sprinkle tops lightly with reserved coconut. Bake for 23-25 minutes or.
• until bottoms turn golden brown. With a spatula transfer to a cool flat.
• surface.

NAT'S BUTTERY CASHEW CRUNCH

Steps:

• Generously butter or grease a large baking sheet, and set aside.
• In a saucepan over medium heat, combine the butter, sugar, salt and corn syrup. Cook, stirring until butter is melted. Stir in the cashews, and increase the heat to high. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Stir occasionally with a long handled wooden spoon so the cashews do not burn.
• Pour onto a greased baking sheet, and allow to cool for about 10 minutes. Break into pieces, and store in an airtight container lined with waxed paper.

COCONUT-CASHEW CRUNCHERS

Steps:

• Heat oven to 350°F. In large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, baking soda and salt. Stir in coconut and cashews.
• Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet; flatten slightly.
• Bake 12 to 16 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to wire rack.

JUMBO CASHEW COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat brown sugar, shortening and eggs with electric mixer on medium speed until blended, or mix with spoon. Stir in remaining ingredients until well blended.
• On 2 large ungreased cookie sheets, drop dough by 1/4 cupfuls about 3 inches apart. Flatten to about 1/2-inch thickness with bottom of glass dipped in granulated sugar.
• Bake 8 to 10 minutes or until golden brown around edges. Cool 3 minutes; carefully remove from cookie sheets to cooling racks.

CASHEW-CARAMEL COOKIES

Steps:

• Preheat oven to 350 degrees. Sift flour and salt together. Coarsely chop 1 cup cashews; set aside. Process remaining 1 1/2 cups cashews in a food processor until finely chopped. Pour in oil. Process until mixture is creamy, about 2 minutes.
• Put cashew mixture, butter, and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes. Mix in egg and vanilla. Reduce speed to low; gradually add flour mixture. Mix in reserved chopped cashews.
• Shape dough into 1 1/2-inch balls; space 2 inches apart on 2 parchment-lined baking sheets. Bake 6 minutes; gently flatten with a spatula. Bake until bottoms are just golden, 6 to 7 minutes more. Let cool completely on sheets on wire racks.
• Melt caramels with cream in a small saucepan over low heat, stirring. Let cool. Using a spoon, drizzle caramel over cookies; let set. Store airtight in single layers.

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.