Cashew Tassie Cups Recipes

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 TASSIE CUPS

Steps:

• In a mixing bowl, beat butter and cream cheese until smooth; stir in flour. Shape into 1-in. balls. Press dough onto the bottom and up the sides of ungreased miniature muffin cups. Spoon cashews into shells; set aside.
• In another mixing bowl, beat the brown sugar, egg and vanilla until combined; spoon over nuts. Bake at 350 degrees F for 20-25 minutes or until filling is set and pastry is golden brown. Cool for 1 minute before removing from pans to wire racks.

CASHEW TASSIES RECIPE

Steps:

• Mix the crust mix and roll into balls and press into mini muffin tins ( spray tins first). mix all filling ingredients well and spoon over the crust mix Bake 350 for 20-25 minutes yields 24 cookies

CASHEW TASSIE CUPS

Steps:

• In a mixing bowl, beat butter and cream cheese until smooth; stir in flour. Shape into 1-in. balls. Press dough onto the bottom and up the sides of ungreased miniature muffin cups. Spoon cashews into shells; set aside.
• In another mixing bowl, beat the brown sugar, egg and vanilla until combined; spoon over nuts. Bake at 350 degrees F for 20-25 minutes or until filling is set and pastry is golden brown. Cool for 1 minute before removing from pans to wire racks.

CARAMEL TASSIES

Steps:

• In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll dough into 1-in. balls; press onto the bottom and up the sides of ungreased miniature muffin cups. Prick bottoms with a fork. Bake at 375° for 15-17 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks., In a large heavy saucepan over low heat, melt caramels with milk. Remove from the heat; cool slightly. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into pastry cups. Cool to room temperature., For frosting, in a small bowl, beat shortening and butter until smooth. Gradually beat in confectioners' sugar and milk until fluffy. Pipe onto filling. Store in the refrigerator.