![]() ![]() Please include your name, city and daytime phone number. It’s like a shortbread cookie and a butterscotch treat rolled into one. Box 219, Springfield, IL 62705, fax to 788-1551 or e-mail. salt all-purpose flour whole wheat flour (or more all-purpose) honey butterscotch chips cashews These cashew bars rocked my world. 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. Place 2 inches apart on ungreased baking sheet pan. Mix the 2 tablespoons sugar and cinnamon and roll balls in mixture. Shape dough by rounded teaspoonfuls into balls. Bake at 375° for 40-42 minutes or until golden brown. In a small bowl, combine filling ingredients beat until smooth. Blend in flour, cream of tartar, baking soda and salt. Spread remaining dough into a greased 13x9-in. For this classic Southern treat, we take sweet butterscotch chips and add salty dry-roasted cashews for a delicious twist. Mix thoroughly butter, shortening, 1½ cups sugar and the eggs. Our soft, chewy butter-flavored bars are perfected with a generous helping of tasty cashew nuts will easily be a regular favorite among family and friends. Sweet ‘N Salty Butterscotch Cashew Cookies. Stir thoroughly, then drop a spoonful of hot cookie mix onto wax paper. Remove from heat and add oats, peanut butter and vanilla. 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. In medium bowl, stir flour, oats, baking soda, baking powder and salt. 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. Blondies can be stored in an airtight container at room temperature up to 3 days.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. Lift out let cool completely on a wire rack before cutting into squares. Let cool slightly in pan, about 15 minutes. Bake until golden brown and a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 42 to 45 minutes. Pour batter into prepared pan spread evenly with a rubber spatula. Mix in butterscotch chips, cashews, and toffee. Ingredients 1 1/2 cups chopped salted cashews Salted whole cashews 1 1/2 cups packed brown sugar 1 teaspoon vanilla extract 2 2/3 cups all-purpose flour 1. Add flour mixture, and mix, scraping down sides of bowl, until well combined. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment mix on medium speed until pale and fluffy, about 3 minutes. Whisk together flour, baking powder, and salt in a bowl. Butter an 8-inch square baking pan and line with parchment, allowing a 2-inch overhang. ![]()
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