CASHEW-WHITE CHOCOLATE DROPS
Blend cashews and chunks of white chocolate into rich cookie dough for a delicious dessert or snack.
Provided by By Betty Crocker Kitchens
Categories Dessert
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In large bowl, combine brown sugar, sugar and butter; beat until light and fluffy. Add milk, vanilla and egg; blend well. Add flour and baking soda; mix well. Stir in cashews and chocolate chunks.
- Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
- Bake at 375°F. for 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.
Nutrition Facts : Calories 160, Carbohydrate 18 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 12 g
CASHEW WHITE CHOCOLATE COOKIES
Cashews and white chocolate are a scrumptious combination. Try other varieties of nuts and chocolate, too.
Provided by dutchmom4
Categories Drop Cookies
Time 1h10m
Yield 40 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Stir together, flour and baking soda. Set aside.
- In large mixing bowl, combine margarine, white sugar, and brown sugar.
- Add eggs, one at a time - beat until incorporated. Add vanilla.
- Gradually, mix in flour mixture. Stir in chocolate and cashews.
- Drop by rounded teaspoonfuls onto parchment lined OR ungreased cookie sheets.
- Bake 6 to 8 minutes, OR until edges are just turning brown. Do not overbake.
- Cool 5 minutes before removing from cookie sheets to cool on rack.
- *Cashews - put cashews in a ziplock bag. Close. Use a rolling pin to break cashews into medium to large pieces.
- NOTE: Yield and Time to Make depends on size of cookies.
Nutrition Facts : Calories 185.3, Fat 10.8, SaturatedFat 3.2, Cholesterol 11.8, Sodium 141.4, Carbohydrate 20.5, Fiber 0.4, Sugar 13.1, Protein 2.6
CHOCOLATE CASHEW CLUSTERS
People are crazy about these cashews coated in toffee and three kinds of chocolate. They make gift-giving sweet and simple for me!-Virginia Sauer, Wantagh, NY
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 pounds.
Number Of Ingredients 5
Steps:
- In a large heavy saucepan over low heat, cook and stir the chocolates until melted. Remove from heat; stir in cashews and toffee bits. Drop by tablespoonfuls onto waxed paper. Refrigerate 10-15 minutes or until set. Store in an airtight container.
Nutrition Facts : Calories 101 calories, Fat 7g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 60mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
CRANBERRY-CASHEW DROP COOKIES
This exceptional cookie features a wonderful chunky combination of cashews, dried cranberries and white chips. Make plenty. They will disappear quickly.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the chips, cashews and cranberries., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 124 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 116mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
WHITE CHOCOLATE CHIP AND CASHEW COOKIES
Provided by Terezinha de Melo
Categories Cookies Chocolate Dessert Bake Vegetarian Kid-Friendly Quick & Easy Cashew Chill Bon Appétit Massachusetts Small Plates
Yield Makes about 3 dozen
Number Of Ingredients 11
Steps:
- Sift first 4 ingredients into medium bowl. Using electric mixer, cream butter, sugar and molasses in large bowl until fluffy. Beat in eggs and vanilla. Mix in dry ingredients. Add cashews and chocolate chips. Refrigerate 1 hour or overnight.
- Preheat oven to 350°F. Grease cookie sheets. Drop dough by rounded tablespoonfuls onto sheets, spacing 2 inches apart. Bake until golden brown, about 12 minutes. Cool on cookie sheets 2 minutes. Transfer to rack and cool completely. (Can be prepared 1 week ahead. Store in airtight container.)
SALTED CASHEW CHOCOLATE BARK
Cashews, chocolate and a sprinkling of kosher salt come together to make this scrumptious bark. A perfect gift for the holidays-or any time, really.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 16 servings
Number Of Ingredients 4
Steps:
- Stir 1/2 cup nuts into each kind of chocolate.
- Drop spoonfuls of chocolate mixtures onto waxed paper-covered baking sheet, alternating colors of chocolates. Swirl with knife. Sprinkle with salt.
- Refrigerate 1 hour or until firm. Break into pieces.
Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 75 mg, Carbohydrate 14 g, Fiber 1 g, Sugar 10 g, Protein 3 g
WHITE CHOCOLATE CASHEW BRITTLE
This is my version of See's White Chocolate Cashew Brittle (since I refuse to pay money for their original one!). It is very similar, although not quite as pretty as their finished product. I usually triple the recipe as I have larger baking sheets with sides (13x18). The shattered smaller pieces make for great additions to brownies and sprinkled over sundaes. Keep in mind during the cooking process, you'll be tempted to speed things up by increasing the temperature...just tell yourself "no". Keep it at medium heat and make "It's worth it" your mantra. It usually takes about 45 minutes to complete the cooking process.
Provided by Kolinka
Categories Candy
Time 3h9m
Yield 50 serving(s)
Number Of Ingredients 6
Steps:
- Using the broil setting, toast the coconut on a flat cookie sheet make sure it is well spread out.
- This only takes a few minutes and will burn if left unattended.
- Chop the cashews and spread evenly over the bottom of an ungreased 9x9" baking pan that has sides; sprinkle the toasted coconut evenly over the nuts.
- Combine the butter, sugar and water in a large heavy saucepan.
- Stir over medium heat until ingredients are combined.
- Continue stirring until mixture reaches the hard crack stage, stirring constantly (approximately 45 minutes).
- Pour over nuts & coconut and making sure mixture is disbursed evenly (you may tilt slightly while candy is still liquid to achieve this).
- Let sit for about an hour.
- Microwave about 3 chunks of the white chocolate almond bark for about a minute, stir to check consistency and return to microwave for about 15 seconds each time until smooth and spreadable.
- Once white chocolate mixture is smooth, spread over the top of candy's surface so it is completely covered.
- Once cooled, use a very sharp french knife and cut into 1" squares.
Nutrition Facts : Calories 67.5, Fat 5.3, SaturatedFat 2.9, Cholesterol 9.8, Sodium 43.9, Carbohydrate 5, Fiber 0.2, Sugar 4.2, Protein 0.5
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