Extra Special Cashew Crescents Recipes

CHOCOLATE-CASHEW PIE

Steps:

• Heat oven to 325°F. Place pie crust in 9-inch glass pie plate; make a decorative edge on crust.
• In large bowl, using whisk, beat corn syrup, 1/2 cup sugar, the melted butter, vanilla and eggs. Reserve 2 tablespoons chocolate chips. Stir in remaining chips and cashew halves. Pour into pie crust.
• Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake 45 to 55 minutes or until set and golden brown. Cool at least 4 hours.
• In small bowl, microwave reserved 2 tablespoons chocolate chips on High 45 to 60 seconds or until melted. Dip large end of each whole cashew into melted chocolate. Place on wax paper-lined cookie sheet and refrigerate 15 to 20 minutes or until chocolate is set.
• In medium bowl, combine whipping cream, 2 tablespoons sugar and the cocoa. Beat until stiff peaks form. Pipe whipped cream around edge of pie; garnish with chocolate-dipped cashews. Store in refrigerator.

EXTRA-SPECIAL CASHEW CRESCENTS

Steps:

• Place cashews in a food processor; cover and process until finely chopped. , In a large bowl, cream butter and sugars until light and fluffy. Beat in 1 teaspoon vanilla. Combine flour, salt and chopped cashews; gradually add to creamed mixture and mix well. , Divide dough in half; shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate 30 minutes., Preheat oven to 375°. On a lightly floured surface, roll one portion of dough to 1/4-in. thickness. Using a floured scalloped round 3-in. cookie cutter, cut a semicircle from one corner of the dough, forming the inside of a crescent shape. Reposition cutter 1-1/4 in. from inside of crescent; cut cookie, forming a crescent 1-1/4 in. wide at its widest point. Repeat with remaining dough. Chill and reroll scraps if desired., Place 1 in. apart on ungreased baking sheets. Bake 6-7 minutes or until edges begin to brown. Cool 2 minutes before removing from pans to wire racks to cool completely., Combine the confectioners' sugar, milk and remaining vanilla; spread or drizzle over cookies as desired. Sprinkle with chopped cashews if desired. Leave some cookies plain or sprinkle them with additional confectioners' sugar if desired. Let iced cookies stand until set. Store in an airtight container.