Cashew Crunch Cookies

It’s Crunchy, It’s Cashew-y good!  If you love cashews, this cookie recipe will make you love cashews even more.   It’s sort of Chocolate Chip cookies without the chocolate chips — so it’s yummy from one bite to another.

CASHEW CRUNCH COOKIES

1 1/2 cups cashews, finely chopped
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 cup (2 sticks) butter, softened
3/4 cup light brown sugar, firmly packed
1/2 cup sugar
1 large egg
1 teaspoon Nielsen-Massey pure vanilla bean paste or pure vanilla extract

Preheat oven to 350 F.  Line large baking sheets with parchment paper

In a medium mixing bowl, sift together flour, baking soda and cream of tartar.  Set aside.

In a large mixing bowl, cream butter and sugars until light and fluffy.  Beat in egg and vanilla.  Add the flour mixture gradually, mixing well.   Fold/stir in finely chopped cashews.

Using small ice cream scoop, drop cookie balls onto parchment-lined baking sheets.
Bake for 15 minutes or until golden brown.   Cool in the pan for 5 minutes, then transfer to wire racks to cool completely.

Source:  Pillsbury’s Best Butter Cookie Cookbook

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Cinnamon Chip Apple Cookies

Gotta make this for fall season!

from:  the Suburban Woman

Cinnamon Chip Apple Cookies

3/4 cup butter, softened
1 cup light brown sugar, packed
1 large egg
1 tablespoon apple juice
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups quick cooking oats
1 (10 oz) pkg Hershey’s cinnamon chips
1 cup apples, chopped
1/2 cup nuts or raisins (optional)

Heat oven to 350 F.

Beat butter, brown sugar, egg, apple juice and vanillla in a large bowl until creamy.  Stir in flour, baking powder, baking soda and salt; beat until blended.  Fold in oats, chips, apples, nuts or raisins.  Drop into parchment paper-lined cookie sheet.

Bake 10 minutes or until edges are lightly browned.

BOB RECIPE: America’s Classic No-Fail Chocolate Chip Cookies

I totally agree..”Everything’s better with Blue Bonnet on it!”.  My choice for good ol’ fashioned margarine spread on hot (Pandesal) roll.

from:  Blue Bonnet
Product:  Margarine

BOB RECIPE:  America’s Classic No-Fail Chocolate Chip Cookies

Hands on: 20 minutes
Total: 40 minutes
Makes 26 cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) margarine, melted, cooled
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 eggs, slightly beaten
2 teaspoons vanilla extract
2 cups semisweet chocolate morsels (See note)

Preheat oven to 375 F.  Combine flour, baking soda and salt in medium bowl; set aside.

Beat margarine, sugars by hand in large bowl until combined.  Add eggs and vanilla; beat until well blended.  Add flour mixture; mix until just combined.  Stir in chocolate morsels.

Drop cookie dough by rounded tablespoons (ice cream scooper is the best tool for this) onto ungreased cookie sheet about 1 1/2 inches apart. (I find lining ungreased baking sheet with parchment and not waxed paper works great for easy removal of baked cookies).

Bake 12 to 14 minutes or until edges are crisp but center are still soft.  Let stand 2 minutes on cookie sheet before removing and cooling completely on wire racks.

More recipes  via website:  http://www.bluebonnet.com

Note:  I only stir in 1 1/2 cups semi sweet chocolate morsels in the cookie dough and set aside 1/2 cup for topping.  I flatten slightly the cookie dough balls using a floured bottom of a drinking glass tumbler and top with reserved semi sweet chocolate morsels.

Coconut Almond Cookies: V-day Project

Valentine’s Day is not all about chocolates, any day I can have chocolates (my favorite is Cadbury Fruits and Nuts or Hazelnut Bar).   But my craving for this special love day happens to be cookies.  I probably blame my not liking for chocolates at all to chocolate overloads from print to TV.  And really, if I don’t make my homemade brownies, I skip brownies at parties.   So I searched my pantry for possibilities.  And I found a bag of sweetened shredded coconut and a bag of whole unblanched almonds…perfect!  Now I know how to turn these raw ingredients to a delicious Valentine’s Day treat that are sure to melt any lovey-dovey’s heart.   And there are more than 5 dozen bites to enjoy these no-fuss nutty and coconutty drop cookies  for a truly crunchy valentine’s day treat.

Start with blanching the almonds.  Cover shelled almonds with cold water and then bring to a boil.  Remove from heat; drain.  Let cool a bit until the nuts are not  “too hot” to handle (I meant the almonds, yo, mmm!).   Press each nut (now this gets me into my valentine mood!) between fingers to slip off skin or husk.  Drain dry on paper towels.

Next, toast the blanched almonds.    Heat oven to 350 F.   Spread almonds evenly in a single layer on a large ungreased baking sheet.   Place the baking sheet on the middle rack in the oven.    Bake the almonds for 15 minutes to 20 minutes, stirring/moving the almonds with a turner every 5 minutes.  Watch the almonds closely so as not to end up with burnt almonds.  Remove from oven and let cool before using.

Coconut Almond Cookies

1 stick (1/2 cup) butter, softened
1/2 cup vegetable shortening (Crisco)
1 cup white sugar
1 cup light brown sugar, packed
2 large eggs
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups sweetened shredded coconut
2/3 cup blanched and toasted almonds, chopped
1 jar maraschino cherries, drained and halved

Pan and oven preparation:  Lightly pam-spray 2 large cookie sheets, line with parchment paper and grease again with pam spray.  Preheat oven to 350 F.

Cream butter, shortening and sugars in a large mixing bowl with the use of electric mixer.  Add the eggs, one at a time, beating well after each addition.  Blend in almond extract.  Aerate flour, baking soda and salt in a small bowl with a wire whisk and gradually add to creamed mixture.  Stir in the coconut and nuts and blend well.

Use a mini scooper to drop cookie doughs onto prepared pans, leaving 2 inches apart between cookies.  Place a half cherry in center of each cookies, pressing lightly.  Bake for about 13 to 1 minutes or edges are lightly browned.  Remove to wire racks to cool.  Makes about 5 to 6 dozens.

If this (Coconut Almond Cookies Gift) is love darlin’, I’m for having Valentine’s Day 365 days a year!