Combine the cashew mixture, sugars and butter in the bowl of an electric. That was all there was to it! I sealed up the cookies in containers and Marc and I have been putting a dent in them and giving them out since. Directions Preheat the oven to 350 degrees F. I made sure to put them on cooling racks so that the bottoms didn’t become soggy. It took about 20 minutes for the salted caramel cashew cookies to bake perfectly. I loved that this recipe yielded a lot so that I could give a bunch of the cookies to Marc’s patients. Then I just filled up one of the trays with the remaining 15 and baked that. So I filled up two lined sheet trays, baked them, and then put them on cooling racks. I’m sure they are online at the least, too! This recipe ended up making 45 cookies using my 1.5 inch cookie scoop. If they were in my regular old Shoprite, I would think they should be pretty readily available in most super markets. They were perfect so perfect for these cookies. Part of the inspiration for this recipe was that I spotted salted caramel baking chips in my grocery store’s baking aisle. Once I browned the butter, the rest of the dough came together in minutes in my stand mixer. Anyway, these salted caramel cashew cookies are really simple to make and have such deep flavor from using brown butter and dark brown sugar. Well, since it is now too cold for me to enjoy ice cream that much, I decided to put that amazing flavor profile in a freshly baked cookie! As a side note, Marc can eat ice cream even when it is below freezing outside. The salty, crunchy cashews with the gooey caramel in their ridiculously creamy ice cream is pretty much heaven on a spoon. It was at that dairy that I discovered my new obsession…their cashew caramel ice cream. Marc and I have a wonderful farmer’s market and dairy about 10 minutes from our house.
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