Best Cashew Sandies Recipes

CASHEW SANDIES

Cashew Sandies image

I don't really like pecans, so I substituted my favorite nut, cashews. Adapted from a recipe at Brown-Eyed Baker (http://bit.ly/drIKuy), but she adapted hers from Martha Stewart Everyday Food, Apr 2009.

Provided by DrGaellon

Categories < 60 Mins

Time 32m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup unsalted butter, at room temperature (one stick)
1/2 cup light brown sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon table salt
1 cup all-purpose flour
1 cup unsalted roasted cashews, coarsely chopped

Steps:

Preheat oven to 350°. Line two baking sheets with parchment or Silpat.
Cream together butter and sugar until light and fluffy. Add vanilla and salt and beat until combined. On low, add flour a little at a time and beat just until completely combined. Fold in cashews.
Divide dough into 12 1 1/2" balls, and place on cookie sheets. Flatten slightly with the bottom of a glass (wet it slightly to minimize sticking).
Bake 15-17 minutes until golden brown. Rotate pans back-to-front and top-to-bottom about halfway through.
When done, transfer to a wire rack to cool completely. Store in an airtight container up to 5 days.

Nutrition Facts : Calories 207.3, Fat 13.1, SaturatedFat 5.9, Cholesterol 20.3, Sodium 126.4, Carbohydrate 20.7, Fiber 0.6, Sugar 9.5, Protein 2.9

CASHEW COOKIES

Cashew Cookies image

Some merry dairy snacking is guaranteed when you pass out these cashew-packed goodies! I found the recipe years ago in a flier promoting dairy products. It's been this farm wife's standby ever since. —June Lindquist, Hammond, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 5 dozen.

Number Of Ingredients 16

Ingredients

1/2 cup butter, softened
1 cup packed brown sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sour cream
1-3/4 cups chopped cashews
FROSTING:
1/2 cup butter, cubed
3 tablespoons half-and-half cream
1/4 teaspoons vanilla extract
2 cups confectioners' sugar
Cashew halves

Steps:

Preheat oven to 375°. In a bowl, cream together butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine dry ingredients; add alternately with sour cream to creamed mixture. Stir in chopped cashews. Drop by tablespoonfuls onto greased baking sheets. Bake until lightly browned, 8-10 minutes. Cool on a wire rack. For frosting, lightly brown butter in a small saucepan. Remove from the heat and cool slightly. Add cream and vanilla. Beat in confectioners' sugar until smooth and thick. Frost cookies; top each with a cashew half.

Nutrition Facts : Calories 100 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 85mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

SANDIES

Sandies image

I found this recipe just lying around so I decided to make it. They are so much fun to make! They taste really good too!

Provided by Jaimie

Categories Desserts Cookies

Time 4h35m

Yield 24

Number Of Ingredients 7

Ingredients

1 cup butter
⅓ cup white sugar
2 teaspoons water
2 teaspoons vanilla extract
2 cups sifted all-purpose flour
1 cup chopped pecans
3 tablespoons confectioners' sugar

Steps:

In a medium bowl, cream together the butter and sugar until smooth. Beat in the water and vanilla. Stir in the flour and pecans until well blended. Cover dough and chill for at least four hours.
Preheat oven to 325 degrees F (165 degrees C). Shape dough into walnut sized balls or crescents. Place 2 inches apart onto unprepared cookie sheets.
Bake for 18 to 20 minutes in the preheated oven, until golden. Roll in confectioners' sugar while still warm.

Nutrition Facts : Calories 152.8 calories, Carbohydrate 12.4 g, Cholesterol 20.3 mg, Fat 11 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 5.2 g, Sodium 54.7 mg, Sugar 4 g