BROWN SUGAR CASHEW BARS
Feed a crowd with a rich bar cookie that's 1, 2, 3 easy!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 60
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, with shortening, or line with aluminum foil. In large bowl, mix 1/2 cup brown sugar, 2/3 cup butter, 1/2 cup corn syrup, 1 teaspoon vanilla and the egg with spoon. Stir in flour and salt. Spread in pan. Bake 18 to 20 minutes or until light golden brown.
- In 1 1/2-quart saucepan, heat 1/3 cup brown sugar and 1/3 cup corn syrup over low heat, stirring constantly, until sugar is dissolved. Stir in 1/4 cup butter and the whipping cream. Heat to boiling over medium heat; remove from heat. Stir in 1 teaspoon vanilla.
- Sprinkle cashews over crust. Pour cooked mixture over cashews; spread evenly. Bake 15 to 20 minutes or until light brown and set. Cool completely, about 1 hour. For bars, cut into 10 rows by 6 rows.
Nutrition Facts : Calories 95, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 75 mg
BANANA-CASHEW BARS WITH BROWNED BUTTER FROSTING
Browned butter cream cheese frosting is a perennial favorite, and layered on top of a banana-cashew bar, it's perfectly irresistible.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray. In large bowl, mix granulated sugar, bananas, 1/3 cup butter and the eggs until blended. Stir in flour, baking powder, baking soda and salt until combined. Stir in cashews; spread batter in pan. Bake 22 to 26 minutes or until toothpick inserted in center comes out clean. Cool completely, about 40 minutes.
- In 2-quart saucepan, heat 1/2 cup butter over medium heat, stirring constantly, until golden brown; remove from heat. Using spoon, gradually beat in powdered sugar. Stir in vanilla and the milk, 1 tablespoon at a time, until frosting is smooth and desired spreading consistency. Immediately spread over cooled bars. Score into 6 rows by 4 rows, making shallow cuts in frosting. Top center of each bar with cashew half, pressing in lightly. Cut bars on scored lines.
Nutrition Facts : Fat 1 1/2, ServingSize 1 Bar, TransFat 0 g
QUICK CASHEW COOKIES WITH BROWN BUTTER ICING
Looking for a dessert made using refrigerated sugar cookie dough? Then check out these cashew-filled cookies topped with brown butter icing. Ready in 40 minutes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 30
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In large bowl, break up cookie dough. Stir in cashews and white chocolate chunks. Drop dough by heaping teaspoonfuls onto ungreased cookie sheets.
- Bake 9 to 12 minutes or until golden brown. Immediately remove from cookie sheets; place on wire racks.
- While cookies are baking, in 1-quart saucepan, cook butter over medium heat, stirring constantly, until light golden brown. Remove from heat. Stir in remaining icing ingredients until smooth.
- On top of warm cookies, immediately spoon about 1 teaspoon icing (if icing becomes too thick, reheat over low heat).
Nutrition Facts : Calories 160, Carbohydrate 20 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 14 g, TransFat 1 g
CASHEW COOKIES WITH BROWN BUTTER FROSTING
Cashew Cookies with Brown Butter Frosting are my favorite oatmeal cookie from childhood. Chewy and full of nuts, topped with buttery icing.
Provided by Tara Teaspoon
Categories Dessert
Time 1h
Number Of Ingredients 15
Steps:
- Heat oven to 375ºF. In a mixer, beat butter and brown sugar until creamy. Add sour cream, egg and vanilla and beat until lightened, about 1 minute.
- Stir together dry ingredients (flour, salt, baking powder, baking soda, oats and cashews). Add the dry ingredients to the sugar and butter mixture and mix until combined. Scrape bottom and sides of bowl to incorporate everything evenly.
- Drop 1 inch domes of dough onto parchment-lined baking sheets and bake until golden around the edges and just barely set in the center, 8 to 10 minutes. Let cool.
- Make brown butter frosting: Sift the confectioners sugar into a mixing bowl.
- In a small saucepan, slowly melt butter over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately mix butter, vanilla and milk into the confectioners' sugar. Add more milk depending on the consistency you desire.
- Frost cooled cookies. Top with extra cashews if desired. Store in an airtight container for up to 3 days.
Nutrition Facts : Calories 270 kcal, Carbohydrate 39 g, Protein 3 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 33 mg, Sodium 95 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving
CASHEW COOKIES WITH BURNED BUTTER FROSTING
Make and share this Cashew Cookies With Burned Butter Frosting recipe from Food.com.
Provided by Mudpupsall
Categories Drop Cookies
Time 1h
Yield 36 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350* and grease the cookie sheets.
- In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Add the egg, beating well.
- Stir in the sour cream and vanilla.
- Combine the flour, baking powder, baking soda and salt.
- Gradually stir dry ingredients into the creamed mixture.
- Fold in the cashew pieces.
- Drop by rounded spoonfuls onto prepared cookie sheets.
- Bake for 12-15 minutes.
- Cool on the cookie sheet for 5 minutes before transferring to wire rack to cool completely.
- For Frosting:.
- Melt the butter in a saucepan over medium heat.
- Cook until it turns a light brown color, being careful not to burn it.
- Remove from heat and stir in the heavy cream.
- Gradually beat in the powdered sugar and vanilla until smooth.
- Spread onto cooled cookies.
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