You can freeze these cookies for up to three months. The goal is to keep all of that freshness locked in! I like to place a sheet of plastic wrap over the top of the container before pushing the lid on. I use thesequite often when freezing baked goods. The container must be freezer friendly! You’ll want to ensure a very tight fitting lid too. If you plan to freeze your Toasted Cashew Cookies, you certainly can! Once they are completely cooled, pile them into a clean, food-safe container. Let them sit at room temperature for 5 minutes and they’re ready! When you want one, two, or half a dozen, take them out of the container and place them in a single layer on a plate. You can store them in a food-safe container in your fridge. Cookies will stay fresh in a cookie jar or food-safe container with a lid for 3-5 days if left to sit on your kitchen countertop. When it comes to most cookies, they taste best at room temperature, but they don’t hold up well to being left out on your countertop for long periods of time. You may need to dip the fork into the sugar after every cookie. If this happens, dip the fork into a bowl of confectioner’s sugar and firmly tap off the excess. TIPS & TRICKS: Sometimes, the cookie dough might stick to the fork when creating the “X” pattern. Remove and transfer cookies to a wire cooling rack to finish cooling. Allow cookies to cool on baking sheet for 3 minutes. Top cookies with a sprinkling of the remaining toasted cashews and bake for 10 minutes. Cookie should be flattened to just over 1/4 inch thick. Using a fork, create an “X” onto the top of each cookie, pressing straight down. Keep the balls at least two inches apart. Roll into a ball and place on the prepared baking sheet. Next, stir in 1/2 cup of chopped toasted cashews. Beat on low speed until just mixed through. Next, beat in the egg, water, and extract until combined. Beat for 3-5 minutes or until the mixture is light and fluffy.
In a mixing bowl, use a hand-held mixer to beat together the confectioner’s sugar and vegetable shortening. Next, prepare a baking sheet by lining it with a silicone liner or with parchment paper and set it aside. My most fond memories center around Christmastime.įor this cookie, you will want to start by preheating oven to 350 degrees F. But, there’s something about creating a crisscross pattern in a cookie using a fork that reminds me of the old days. As you know, I love to use toasted nuts in any recipe that has nuts in it, so that’s always a bonus. If you've got a sweet tooth like we do, we recommend topping these off with some salted caramel or toffee ice cream.Īttention Chocaholics.I love to make these cookies, not only because they are easy, but they’re also fun to make. Sprinkle with remaining cashews & let stand until set.
Creamy chocolate, crunchy cashews and flakey sea salt. These chewy, goo-ey salted cashew cookies are so good you’ll wish you found this recipe sooner. Sea-salt chocolate is all the craze these days, and for all the right reasons.
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