Cashew Ginger Cookie Twists Food

CASHEW GINGER COOKIE TWISTS

Steps:

• Beat first 4 ingredients until blended; beat in egg and vanilla. Place 1/4 cup flour and cashews in a food processor; pulse until cashews are ground. Add remaining 1-3/4 cup flour; pulse to blend. Gradually beat flour mixture into butter mixture. , Divide dough in half; shape each into a 10-in.-long log. Wrap and refrigerate until firm, about 1 hour., Preheat oven to 375°. Unwrap and cut each log into twenty 1/2-in. slices. Roll each slice into an 8-in. rope; shape each into a pretzel. Place 2 in. apart on ungreased baking sheets., Bake until edges are light brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a microwave, melt baking chips and shortening; stir until smooth. Dip tops of cookies in baking chips; sprinkle with crystallized ginger. Let stand until set.

GERMAN TWISTS

Steps:

• Sprinkle yeast over warm water in a bowl and let activate while you complete remaining steps.
• Place flour and salt into a food processor and pulse once or twice to combine. Scatter butter slices over flour and process until butter is thoroughly mixed into the flour, about 1 minute.
• Whisk yeast mixture, sour cream, egg, egg yolks, and vanilla extract together in a bowl; pour mixture into food processor. Pulse several times, just until the dough starts to hold together and clean the sides of the bowl (do not overmix). Remove dough from food processor and divide in half; form each half into a thick disk, wrap in plastic wrap, and refrigerate at least 2 hours. For best texture, refrigerate overnight.
• Preheat oven to 375 degrees F (190 degrees C). Line several baking sheets with parchment paper.
• Sprinkle a work surface generously with sugar and roll out one of the dough disks into an 8x16-inch rectangle. Sprinkle dough with a generous amount of sugar. Fold the dough over in thirds, letter-style, and roll out again; fold as before and roll out and fold a third time, sprinkling dough with sugar each time. Finally, roll dough into a 4x14-inch rectangle, about 1/4 inch thick. Repeat process with second dough disk.
• Cut strips from the short side of the dough rectangles, making them 1/2 to 3/4 inch wide. Place strips onto the parchment-lined baking sheets, twisting and slightly stretching them. If preferred, form into horseshoe shapes.
• Bake in the preheated oven until lightly golden brown, 12 to 15 minutes. Cookies will puff up a bit to reveal delicate layers. Let cookies cool for about 5 minutes on sheets before transferring to wire cooling racks.

CASHEW BUTTER COOKIES

Steps:

• In the bowl of a food processor, combine 1 3/4 cups cashews with canola oil, and process until smooth, 5 to 7 minutes. (You should have about 3/4 cup puree.) Set aside until completely cool.
• Coarsely chop cashew nuts, and reserve for garnish.
• In a medium mixing bowl, sift the flour and salt together; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, cashew puree, and both sugars, and beat on medium speed until light and fluffy, about 2 minutes. Add the egg and vanilla, and mix until well combined, about 30 seconds. Add the flour mixture, and mix on low speed, just until combined, about 20 seconds. Wrap dough in plastic, and refrigerate at least 1 hour.
• Preheat oven to 350 degrees. Have ready two baking sheets lined with parchment paper, and set aside. Scoop 2 tablespoons of dough (1 1/2 ounces), and shape into a ball. Transfer to prepared baking sheet. Repeat with the remaining dough, placing dough balls 3 inches apart. Dip the tines of a fork in flour, and press into the dough balls to make vertical and horizontal indentations. Sprinkle reserved cashew nuts on top.
• Bake 10 minutes. Rotate baking sheet, and bake 6 to 8 minutes more, depending on whether a soft or crisp cookie is desired. Transfer cookies with the parchment to a wire rack to cool. Store in an airtight container at room temperature up to 1 week.

GINGER CHICKEN WITH CASHEWS

Steps:

• Whisk together the chicken broth, soy sauce, 1 tablespoon cornstarch, 3/4 teaspoon ground ginger, and brown sugar in a bowl.
• Combine 1/4 cup cornstarch, 1 1/2 teaspoons ground ginger, and curry powder in a large, sealable plastic bag and shake to mix. Add the chicken to the bag and toss until well coated.
• Heat the olive oil and sesame oil in a wok or large skillet over high heat. Cook and stir the chicken in the hot oil until golden brown, 3 to 5 minutes. Add the green onions and bell pepper to the pan, cooking another 2 to 3 minutes. Stir the sauce mixture into the chicken and vegetable mixture; reduce heat to medium. Sprinkle sesame seeds over the dish and bring to a boil; allow to boil until the sauce thickens, 3 to 5 minutes. Remove from heat; add cashews and toss to serve.

CASHEW GINGER SAUCE

Steps:

• Puree everything together in blender.
• When it is as smooth as you like it, transfer to tightly lidded container and refrigerate.
• Heat gently before serving.