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
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
|
|
|
|
|
Comments:
Post a Comment
