![]() ![]() I started with a sandwich cookie, but between the cashews pieces in the cookie, and the cashew butter in the filling, it quickly became a $5 cookie. I wanted a cookie that kinda screamed cashew and I liked the idea of making my own nut butter. This recipe took a few tries to get right. ![]() Cashew cream can be used as a blank canvas to make salad dressings and sauces and dips all of which can be quite delicious…until of course you remember the simple pleasure of a handful of roasted salted cashews.Īlso while we are on the topic of cashews and maybe how they are forgotten, THIS is how they grow. This is heightened by roasting and salting, but also makes unroasted/unsalted cashews perfect for “milking.” Anyone who has tried cashew cream is undoubtedly surprised to learn that it’s from a nut and not a dairy product, which makes them very popular with vegans. A delicious snacking nut, the cashew has a subtle flavor that can be hard to identify unlike it’s pecan or peanut cousins. ![]() A mea culpa for forgetting about it, blinded by the show-off green and addictive shell crack of a pistachio. I wanted to give a little bit of dessert glory back to the cashew. However, outside of a fresh canister of roasted salted cashews and the occasional order of cashew chicken from the local Chinese place, there wasn’t much I could speak to regarding cashews so I decided to change that. Cashews were there for us when pistachios were inexplicably dyed red! When if you wanted “fancy” nuts in the 90s– reach for the cashews! Before I foraged for hickory nuts or cracked fresh pecans open or fell for that giant bag of Salt & Pepper Pistachios from Costco– cashews were there. Somehow in my fawning over pistachios, which I truly do adore, I somehow forgot all about cashews. ![]() That was all there was to it! I sealed up the cookies in containers and Marc and I have been putting a dent in them and giving them out since.A recent debate at work, we went around discussing nuts that deserve praise (pistachios!), nuts that we could do without (sorry Brazil nuts, turns out you are filler), and all together avoiding the topic of the nut that kills (peanuts). I made sure to put them on cooling racks so that the bottoms didn’t become soggy. It took about 20 minutes for the salted caramel cashew cookies to bake perfectly. I loved that this recipe yielded a lot so that I could give a bunch of the cookies to Marc’s patients. Then I just filled up one of the trays with the remaining 15 and baked that. So I filled up two lined sheet trays, baked them, and then put them on cooling racks. I’m sure they are online at the least, too! This recipe ended up making 45 cookies using my 1.5 inch cookie scoop. If they were in my regular old Shoprite, I would think they should be pretty readily available in most super markets. They were perfect so perfect for these cookies. Part of the inspiration for this recipe was that I spotted salted caramel baking chips in my grocery store’s baking aisle. Once I browned the butter, the rest of the dough came together in minutes in my stand mixer. Anyway, these salted caramel cashew cookies are really simple to make and have such deep flavor from using brown butter and dark brown sugar. Well, since it is now too cold for me to enjoy ice cream that much, I decided to put that amazing flavor profile in a freshly baked cookie! As a side note, Marc can eat ice cream even when it is below freezing outside. The salty, crunchy cashews with the gooey caramel in their ridiculously creamy ice cream is pretty much heaven on a spoon. It was at that dairy that I discovered my new obsession…their cashew caramel ice cream. Marc and I have a wonderful farmer’s market and dairy about 10 minutes from our house. ![]()
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