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Recipes from Bluesbaby

Have you ever found a great recipe online and then later when you wanted it, you just couldn't remember where it was located? This is my method of hanging on to our family recipes and others too good to lose. You may have to scroll all the way down for the archives and link sections.

Thursday, December 07, 2017

SALTED TOFFEE CASHEW COOKIES

SALTED TOFFEE CASHEW COOKIES RECIPE

When I get toffee bits, butterscotch chips and cashews together in one cookie, the sweet and salty combo is nearly impossible to resist. —Crystal Schlueter, Babbitt, Minnesota

MAKES: 60 servings

TOTAL TIME:
Prep: 25 min.
Bake: 10 min./batch

INGREDIENTS
1 cup butter, softened
1-1/2 cups packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2-2/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1-1/2 cups chopped salted cashews
1 cup brickle toffee bits
1 cup butterscotch chips
Salted whole cashews

DIRECTIONS
Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt and baking soda; gradually beat into creamed mixture. Stir in chopped cashews, toffee bits and butterscotch chips.

Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Press one whole cashew into each cookie. Bake 7-9 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.

Freeze option: Freeze cookies in freezer containers. To use, thaw before serving. Yield: about 5 dozen.

Originally published as Salted Toffee Cashew Cookies in Simple & Delicious December/January 2015
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