Categorized | Recipes

Posted on 01 June 2012 by KWBG

FROSTED CASHEW COOKIES by CK
1/2 c. butter (must use butter)
1 c. brown sugar
1 egg
1/2 tsp. vanilla
2 c. sifted flour
3/4 tsp. baking powder
3/4 tsp. soda
1/4 tsp. salt
1/3 c. sour cream
1 3/4 c. sifted cashew nuts (reserve 1/2 c. cashews for icing)
Cream butter and sugar. Beat in egg and vanilla. Add dry ingredients with
sour cream, add nuts. Drop by teaspoonfuls on greased cookie sheets.
Bake at 400 degrees for 10 minutes. Cool and frost with Golden Butter
Icing. Put a cashew on top of each. Makes 4 1/2 dozen.
CASHEW COOKIE FROSTING:
Lightly brown 1/2 cup butter. Remove from heat, add 3 tablespoons coffee
cream (or milk) and 1 teaspoon vanilla. Stir 2 cups confectioners’ sugar, beat until
smooth and thick enough to spread. Frost each cookie and top with a
cashew.




Angel Pie by BDM
Beat 3 egg whites in large bowl with electric mixer on high speed until soft peaks form
Blend in ½ t vanilla
Gradually add 1 c sugar, beating after each addition until well blended
Continue to beat until stiff peaks form
Mix together: 18 Ritz crackers, finely crushed
⅔ c finely chopped nuts
¾ t baking powder
Add to egg white mixture, stirring gently until well blended
Spread into a greased and floured pie plate, bake 30 minutes at 350 degrees, let cool completely
Top with 1 c sliced strawberries and covered with thawed dairy topping

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