Cashew Crisps Food

CASHEW CRISPS

Steps:

• Preheat over to 350 degrees F., rack in the middle position.
• Microwave the butter in your mixing bowl to melt it. Add the sugar, the vanilla, and the molasses. Stir until blended, then add the baking soda, baking powder, and salt. Mix well.
• Grind up the cashews in your food processor. Measure AFTER griding. Add them to the bowl and mix. Pour in the beaten eggs and stir. Then add the flour and mix until all the ingredients are thoroughly blended.
• Let the dough sit for a few minutes to firm up. Then form dough into small walnut-sized balls and arrange them on a greased cookie sheet, 12 to a standard sheet. (These dough balls spread out so make them fairly small. If the dough is too sticky to form into balls, chill it for a few minutes and try again.).
• Flatten the balls slightly with a spatula or the palm of your hand, just enough so they won't roll off when you put them in the oven.
• Bake at 350 degrees F. for 10 to 12 minutes, or until the edges turn golden brown. Cool on the cookie sheet for 2 minutes, then remove to a wire rack to finish cooling.

MAPLE CASHEW CRISPS

Steps:

• Cream butter and sugar until light and fluffy.
• Add vanilla and egg and mix until combined.
• Stir in chopped cashew pieces.
• Add the flour and mix on low to form a soft dough.
• Place in fridge for at least 30 minutes to allow dough to firm up.
• Preheat oven to 375°.
• Form dough into 1 inch balls and roll in maple sugar.
• Place dough balls onto ungreased baking sheet and press a cashew half firmly into the top of each cookie.
• Bake for 12 - 15 minutes or until lightly browned.
• Allow to cool on baking sheet for a few minutes before transferring to a wire rack.