Cashew Toffee Sandies
1 c (2 sticks) unsalted - butter, at room temperature 1 c packed light-brown sugar 3 t vanilla extract 1-1/2 t salt 2 c flour 1/2 c cashews, coarsely chopped 1 c toffee bits (like Heath) Heat oven to 350. In the bowl of your mixer, beat the butter and sugar until fluffy. Beat in the vanilla and salt. With the mixer on low, gradually add the flour, mixing until combined. Fold in cashews and toffee bits. Roll the dough (it's really easy, not sticky!) into 1 1/2 inch balls, and place them on parchment lined sheets. Wet the bottom of a glass, and lightly flatten the dough balls. (you'll need to re- wet the glass a few times.) Bake 15-17 minutes, or until golden brown. If you put more than one sheet at a time in the oven, rotate them halfway through baking time. Cool on wire racks, and store in airtight container. Makes about 36 delicious cookies. Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 79 Calories From Fat: 51 Total Fat: 5.8g Cholesterol: 13.6mg Sodium: 97.9mg Potassium: 9.5mg Carbohydrates: 5.8g Fiber: <1g Sugar: <1g Protein: 1g _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
