halfbakedharvest5.0
Chocolate Dipped Vanilla Bean Cashew Crescent Cookies.
One cookie, two cookie, all the cookies please!!
👥 36 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 25 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●mixing bowl
- ●food processor
📝 Preparation Steps
1
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
2
In a mixing bowl, beat together the butter and sugar until light and fluffy, about ⏱️ 3 minutes. Add the Almondmilk Cashewmilk and vanilla, beat until combined. Slowly add the flour and salt, beat until the dough comes together. If your dough is wet, add another tablespoon of flour, if the dough is dry, add another teaspoon of the milk.
3
Stir in the finely chopped cashews.
4
Roll 1 tablespoon of dough into a crescent shape. Place on a baking sheet. Repeat with remaining dough. Bake until light golden brown, 18 to ⏱️ 25 minutes. Cool on trays for ⏱️ 10 minutes.
5
Meanwhile, combine the vanilla bean and 1/4 cup sugar in a food processor, process until the sugar is almost a fine powder, but not powdered sugar.
vanilla bean (seeds scraped)1/2
6
Roll each cookie in vanilla sugar. Dip or drizzle with chocolate and place back on the baking sheet, allow the chocolate to set or stick in the fridge for ⏱️ 15 minutes to help the chocolate set faster. Store in an airtight container.
Nutrition Facts
calories
125 kcal
fat Content
2 g
serving Size
1 serving
sugar Content
5 g
sodium Content
18 mg
protein Content
1 g
carbohydrate Content
13 g
saturated Fat Content
1 g
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