Lacy Cashew Crisps

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  • Makes: 48 servings
  • Makes: 48 cookies
  • Prep: 25 mins
  • Cool: 15 mins
  • Bake: 6 mins to 7 mins 350°F per batch

Lacy Cashew Crisps

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Directions

  1. In a food processor combine flour and cashews. Cover and pulse with several on/off turns until mixture resembles fine crumbs; set aside.
  2. In a medium heavy saucepan combine butter, brown sugar, and corn syrup. Bring to boiling over medium heat, stirring to dissolve sugar. Remove from heat. Stir in the vanilla. Stir in the flour mixture until combined. Transfer mixture to a medium bowl. Let cool for 10 minutes.
  3. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Using a measuring teaspoon, drop mounds of dough 3 inches apart on the prepared cookie sheets.
  4. Bake for 6 to 7 minutes or until golden. Cool on cookie sheets for 5 minutes. Transfer to a wire rack and let cool.

From the Test Kitchen

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 2 days or freeze for up to 1 month.

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Nutrition Facts (Lacy Cashew Crisps)

  • Per serving:
  • 37 kcal ,
  • 2 g fat
  • (1 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 3 mg chol. ,
  • 22 mg sodium ,
  • 5 g carb. ,
  • 0 g fiber ,
  • 2 g sugar ,
  • 0 g pro.

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