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by Crystal Schlueter
If you’re in need of a transportable treat to take to a picnic, cookout, or out in the boat, this week’s recipe is a good one. I came up with these cookies years ago when I wanted to create something
Salted Toffee
Cashew Cookies
Ingredients:
1 cup (2 sticks) salted butter, softened
1 1/2 cups packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups chopped salted cashews
1 1/2 cups butterscotch chips
1 cup brickle toffee bits
Whole cashews for garnishing (optional)
Instructions:
Preheat the oven to 350°. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs and vanilla. In another bowl, whisk together the flour, salt and baking soda. Gradually beat the flour mixture into the butter mixture. Stir in the cashews, butterscotch chips, and toffee bits. Drop dough by heaping cookie scoopfuls (2 inches apart) or level ice cream scoopfuls (4 inches apart) onto parchment lined baking sheets. If desired, press a cashew onto the center of each cookie. Bake until golden brown around the edges, about 10-12 minutes for smaller cookies or 16-18 minutes for large cookies. Let cool on the pans for 5 minutes, then remove to wire racks to cool completely.
Yield: about 35 smaller cookies or 17 large cookies.
