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Tuesday, June 28, 2005

Cashew caramel cookies 

We took this southern classic and made a few genteel changes that guarantee a perfect every time treat for your summer backyard guests and a spectacular taste they wont believe is vegan.

Ingredients

1 2/3 Cups all purpose flour
2 1/2 Cups roasted, salted cashews
8 Tbls soy spread, softened
2 Tbls + 1 tsp canola oil
3/4 Cup packed light brown sugar
1 tsp pure vanilla extract

Caramel

1/2 cup raw sugar
2 Tbls water
1/4 cup plain soy milk

Preparation

Preheat oven to 350 degrees.

Coarsely chop 1 Cup of the cashews and set aside. Process the remaining 1 1/2 Cups of cashews until fine. Add the canola oil and continue processing until smooth.

Combine the soy spread, cashew mix and brown sugar in a mixing bowl with a paddle until smooth. Add the vanilla, flour and chopped cashews. Mix thoroughly.

Make about 3 doz 1 1/2 inch diameter cookie dough balls and set 12 at a time, 2" apart on a cookie sheet lined with parchment paper. Cook for 6 minutes in 350 degree oven. Remove the cookies and flatten with a spatula to about 1/2 inch thickness and return to the oven for 6-7 minutes or until golden brown. Remove and allow to cool on a wire rack.

Heat raw sugar and water in a small sauce pan to a boil. Continue to reduce until a thin syrup like caramel is formed, remove from heat and stir in the soy milk . Return to a boil stirring regularly until thickened. Allow to cool slightly and drizzle over cooled cookies.

serves 6 children or 12 adults
vegan

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