Brown Sugar Cashew Cookies Recipes

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CASHEW COOKIES



Cashew Cookies image

Some merry dairy snacking is guaranteed when you pass out these cashew-packed goodies! I found the recipe years ago in a flier promoting dairy products. It's been this farm wife's standby ever since. —June Lindquist, Hammond, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 5 dozen.

Number Of Ingredients 16

1/2 cup butter, softened
1 cup packed brown sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sour cream
1-3/4 cups chopped cashews
FROSTING:
1/2 cup butter, cubed
3 tablespoons half-and-half cream
1/4 teaspoons vanilla extract
2 cups confectioners' sugar
Cashew halves

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.

Nutrition Facts : Calories 100 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 85mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

CASHEW NUT COOKIES



Cashew Nut Cookies image

This is a wonderful recipe I got from my mom when I was a child.

Provided by Brenda Randolph

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 18

Number Of Ingredients 12

½ cup butter, softened
1 egg
1 teaspoon vanilla extract
1 cup packed brown sugar
1 teaspoon baking powder
2 cups all-purpose flour
½ teaspoon baking soda
1 cup sour cream
1 cup chopped salted cashews
½ cup butter
2 cups confectioners' sugar
3 tablespoons milk

Steps:

  • Blend together 1/2 cup butter, brown sugar, egg, vanilla, and sour cream. Add in the baking powder, soda, and flour. Stir in the nuts.
  • Drop dough by teaspoonfuls onto buttered baking sheets. Cook at 375 degrees F (190 degrees C) for 8 to 10 minutes. Remove from oven, and cool on wire racks.
  • To Make the Icing: Heat 1/2 cup butter or margarine in a saucepan until it is light amber colored. Remove pan from heat, and stir in confectioners' sugar and the milk. I sometimes have to use more milk to get the icing smooth and creamy. Frost cookies.

Nutrition Facts : Calories 316.4 calories, Carbohydrate 39.2 g, Cholesterol 43.3 mg, Fat 16.9 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 9 g, Sodium 199 mg, Sugar 25.5 g

CASHEW BUTTER COOKIES



Cashew Butter Cookies image

Yummy alternative to peanut butter cookies for those with peanut allergies!

Provided by Katherine

Categories     Desserts     Cookies

Time 27m

Yield 24

Number Of Ingredients 10

1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
½ cup white sugar
1 teaspoon vanilla extract
½ cup cashew butter
½ cup firmly packed brown sugar
1 egg
2 tablespoons milk

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.

Nutrition Facts : Calories 135.8 calories, Carbohydrate 17.2 g, Cholesterol 18 mg, Fat 6.8 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 3 g, Sodium 107.1 mg, Sugar 8.7 g

BROWN SUGAR CASHEW COOKIES



Brown Sugar Cashew Cookies image

Make and share this Brown Sugar Cashew Cookies recipe from Food.com.

Provided by looneytunesfan

Categories     Dessert

Time 1h20m

Yield 36-42 cookies

Number Of Ingredients 13

1 cup firmly packed brown sugar
1/2 cup butter, softened
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/3 cup sour cream
1 3/4 cups cashew halves
1/2 cup butter
2 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F Combine brown sugar and 1/2 cup butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add egg and vanilla; continue beating until well mixed (1 to 2 minutes). Reduce speed to low. Beat, adding flour, baking powder and baking soda alternately with sour cream, until well mixed (1 to 2 minutes). Stir in cashews by hand.
  • Drop dough by level tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until golden brown. Cool completely.
  • Melt 1/2 cup butter in heavy 1-quart saucepan over medium heat. Continue cooking, stirring occasionally, until butter foams and just starts to turn golden (4 to 6 minutes). (WATCH CLOSELY.) Immediately remove from heat. Pour into medium bowl; cool 5 minutes.
  • Add powdered sugar, milk and vanilla; beat until smooth. Frost cooled cookies. Top with cashew half, if desired.

Nutrition Facts : Calories 165.8, Fat 8.9, SaturatedFat 4.2, Cholesterol 20.6, Sodium 119, Carbohydrate 20.3, Fiber 0.4, Sugar 12.8, Protein 2.1

BROWN SUGAR CASHEW BARS



Brown Sugar Cashew Bars image

Feed a crowd with a rich bar cookie that's 1, 2, 3 easy!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 60

Number Of Ingredients 13

1/2 cup packed brown sugar
2/3 cup butter or margarine, softened
1/2 cup corn syrup
1 teaspoon vanilla
1 egg
2 cups Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup packed brown sugar
1/3 cup corn syrup
1/4 cup butter or margarine
1/4 cup whipping (heavy) cream
1 teaspoon vanilla
1 can (9.5 ounces) cashew halves and pieces

Steps:

  • Heat oven to 350°F. Grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, with shortening, or line with aluminum foil. In large bowl, mix 1/2 cup brown sugar, 2/3 cup butter, 1/2 cup corn syrup, 1 teaspoon vanilla and the egg with spoon. Stir in flour and salt. Spread in pan. Bake 18 to 20 minutes or until light golden brown.
  • In 1 1/2-quart saucepan, heat 1/3 cup brown sugar and 1/3 cup corn syrup over low heat, stirring constantly, until sugar is dissolved. Stir in 1/4 cup butter and the whipping cream. Heat to boiling over medium heat; remove from heat. Stir in 1 teaspoon vanilla.
  • Sprinkle cashews over crust. Pour cooked mixture over cashews; spread evenly. Bake 15 to 20 minutes or until light brown and set. Cool completely, about 1 hour. For bars, cut into 10 rows by 6 rows.

Nutrition Facts : Calories 95, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 75 mg

CASHEW BUTTER COOKIES



Cashew Butter Cookies image

Provided by Megan Mitchell

Categories     dessert

Time 35m

Yield 20 cookies

Number Of Ingredients 10

1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
1 cup smooth cashew butter
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.
  • In a stand mixer fitted with the paddle attachment, combine the butter and both sugars. Beat on medium until light, fluffy and creamy. Add in the egg and vanilla. Mix to combine. Next, add in the cashew butter and mix until fully combined.
  • In a small bowl, whisk together the flour, baking powder, baking soda and salt. Slowly add to the butter mixture and mix on low speed until you no longer see any flour bits.
  • Using a medium cookie or ice cream scoop, scoop the dough, flattening the bottom, and place on the prepared baking sheet. Make lines or a crosshatch pattern on the top of each cookie with a fork.
  • Bake until the cookies are golden around the edges, puffed up and set, 11 to 12 minutes. Let cool for 2 minutes on the baking sheet then remove to a wire rack to cool fully. Repeat with the remaining cookie dough.

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