Bake for 11-13 minutes or until topping is bubbly and lightly browned. Sprinkle with cashews press down lightly. Cook and stir over medium heat until smooth. Meanwhile, in a small saucepan, combine the butterscotch chips, corn syrup, butter and water. For this classic Southern treat, we take sweet butterscotch chips and add salty dry-roasted cashews for a delicious. Bake at 350 for 10-12 minutes or until lightly browned. Sweet N Salty Butterscotch Cashew Cookies. Combine flour and salt add to creamed mixture just until combined. In a large bowl, cream the butter and brown sugar until light and fluffy. Make sure nuts and noodles are warmed first so butterscotch will not set until all are spooned out. Add warmed nuts and noodles to melted butterscotch and stir until all are coated. Three years ago: Basmati Rice and Chicken Saladįind more great stuff at Cast Party, What's Cooking, Yuck Stops Here, Full Plate Thursday, Showcase Your Talent. Combine nuts and chow mein noodles place in preheated low oven, 200 degrees. Please include your name, city and daytime phone number.One year ago: Roasted Pistachio Ice Cream Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. The Trading Post runs every other week and is compiled by Kathryn Rem. * Cheesecake? Trifles? Fruit crepes? Coconut cake? We’re looking for your favorite spring dessert recipes. Tori My Aunt Ruby was never a big fan of chocolate. My friend Kelly Jaggers is back with another delicious family recipe These cookies would make a perfect treat for Rosh Hashanah. Place 2 inches apart on ungreased baking sheet pan. Date Cookies Butter cookies with gooey dates and toasted pecans. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Mix the 2 tablespoons sugar and cinnamon and roll balls in mixture. Shape dough by rounded teaspoonfuls into balls. Blend in flour, cream of tartar, baking soda and salt. Mix thoroughly butter, shortening, 1½ cups sugar and the eggs. Stir thoroughly, then drop a spoonful of hot cookie mix onto wax paper. Sprinkle with remaining 1/2 cup cashews press down lightly. Remove from heat and add oats, peanut butter and vanilla. With spoon, stir in white chocolate and 3/4 cup of the cashews until well mixed. Cool on wire rack.Ĭombine milk, cocoa, margarine and sugar and bring to a full boil while stirring constantly.Ĭontinue stirring for 1 minute only. Bake about 13 minutes, until lightly browned. Drop dough by rounded tablespoonfuls onto prepared pans. Grease 2 or 3 large cookie sheets (or line with parchment paper). On low speed, beat in flour mixture a little at a time just until blended. In large bowl, beat together at high speed the butter and sugars until light and fluffy. Arrange on ungreased baking sheets, spacing 2 inches apart, and bake one sheet at a time for 10-12 minutes or until cookies start to brown and appear set. In medium bowl, stir flour, oats, baking soda, baking powder and salt. Scoop up dough in packed, level tablespoons and shape into balls. Heat a skillet over medium heat and toast cashews 5 to 6 minutes. Sandy Millman took second place for a no-bake chocolate-peanut butter oatmeal cookie, and coming in third was Theresa Poole’s snickerdoodles.īefore mixing cookie batter, measure 1 cup cashews and chop coarsely. Nineteen entries were submitted, and they were judged on taste by a panel of Memorial employees. A butterscotch cashew cookie made by Jan McTaggart was the winner in a cookie contest held recently by Memorial Medical Center’s food and nutrition department.
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