Butterscotch Salted Cashew Cookies Recipes

CASHEW BUTTER COOKIES

Steps:

• In a large bowl, mix all ingredients. Roll level tablespoons into balls. Place on an ungreased baking sheet; flatten with a fork., Bake at 350° for 18 minutes. Remove to a wire rack to cool.

CASHEW COOKIES

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.

BUTTERSCOTCH CASHEW COOKIES

Steps:

• 1. Preheat oven to 350 degrees In a large bowl, mix the softened butter, softened cream cheese, white sugar and brown sugar until they are light and fluffy Mix in the vanilla and the baking soda.
• 2. Add the eggs one at a time mixing after each addition. (if using the electric mixer) stop now as you will have to add and mix the last three ingredients by hand.
• 3. Add the Butterscotch chips to your bowl and stir them in. Add the white chocolate chips to your bowl and mix thoroughly. NOTE: i used two squares of Whie Almond Bark for mine chopped. Add the chopped salted cashews and mix well.
• 4. Drop the dough by a mounded teaspoonful on cookie sheet. (At this point it stated UNGREASED pan) however, I sprayed mine lightley with pan oil. They came out fine. They tended to stick on the ungreased one. Flatten the cookies a bit with th blade of a spatula or your impeccably clean palm. They will spread a little more in the oven but not a lot.
• 5. Bake for about 10 minutes or until they are golden on top. Let them cool for a minute or two and transfer to cookie rack to cool completely Yields about 4 1/2 dozen.

BUTTERSCOTCH CASHEW BARS

Steps:

• In a large bowl, cream the butter and brown sugar until light and fluffy. Combine flour and salt; add to creamed mixture just until combined. , Press into a greased 15x10x1-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned., Meanwhile, in a small saucepan, combine the butterscotch chips, corn syrup, butter and water. Cook and stir over medium heat until smooth., Spread over crust. Sprinkle with cashews; press down lightly. Bake for 11-13 minutes or until topping is bubbly and lightly browned. Cool on a wire rack. Cut into bars.

SALTY-SWEET BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, beat margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add The sweetening of your choice (Splenda or regular sugars), baking powder, baking soda, and salt.
• Beat until combined, scraping side of bowl occasionally.
• Add egg whites and vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in cashews and butterscotch chips.
• Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
• Bake in preheated oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack; let cool. Makes about 48 cookies.
• STORAGE:.
• Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

BUTTERSCOTCH CASHEW CLUSTERS

Steps:

• 1. Cream butter and sugar.
• 2. Add flour and mix until a firm dough forms.
• 3. Stir in cashews.
• 4. Crumble mixture onto a cookie sheet.
• 5. Bake at 375* for 12 - 15 minutes until golden brown
• 6. Cool the baked cookie-nut mixture.
• 7. Melt butterscotch morsels.
• 8. Break the cookie-nut mixture into small pieces.
• 9. Add the cookie-nut mixture to the butterscotch morsels. (If you're adding raisins - add them now).
• 10. Stir mixture until everything is coated.
• 11. Drop by teaspoonfuls onto waxed paper.
• 12. Chill for 15 minutes or until set.

CASHEW, CHOCOLATE, AND BUTTERSCOTCH COOKIES

Steps:

• In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda, and salt; beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much flour as possible with the mixer. Using a wooden spoon, stir in any remaining flour, rolled oats, cashews, chocolate pieces, and butterscotch pieces.
• Drop dough by rounded teaspoons 2 inches apart onto an ungreased baking sheet. Bake in a 375* oven for 6 to 7 minutes or until edges are golden. Transfer cookies to a wire rack; let cool.

BUTTERSCOTCH-CASHEW BLONDIES

Steps:

• Preheat oven to 350°F. Butter an 8-inch square baking pan and line with parchment, allowing a 2-inch overhang. Butter lining (not overhang).
• Whisk together flour, baking powder, and salt in a bowl.
• Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low. Add flour mixture, and mix, scraping down sides of bowl, until well combined. Mix in butterscotch chips, cashews, and toffee.
• Pour batter into prepared pan; spread evenly with a rubber spatula. Bake until golden brown and a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 42 to 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Blondies can be stored in an airtight container at room temperature up to 3 days.

BUTTERSCOTCH CASHEW BARS

Steps:

• Preheat oven to 350 degrees. In a medium bowl, combine graham cracker crumbs and sugar. Stir in melted butter. Press mixture firmly into bottom of a 13 x 9 pan. In a small bowl, combine 1 cup morsels with condensed milk. Microwave on High in 30 second intervals, stirring after each, until melted and smooth (about 2 minutes). Pour mixture over crumbs. Sprinkle remaining morsels and cashews on top. Bake 20 to 22 minutes, til lightly browned. Let them cool completely before cutting into bars.