I bought this tub of little cookies at Trader Joe’s months ago. In fact, I made these months ago, but I’m just getting around to posting them now. You know how it goes. You make something, take the photos, eat or give away all of the goodies, and the cycle begins again. Before you know it, you have a bunch of recipes and photos sitting around, waiting their turn. Plus, life happens and you’re busy, maybe you can’t get to your blog as much as you’d like. My train of thought has left the station…
Back to the cookies! I can’t remember what the Trader Joe’s cookies were called, but oh my gosh, were they good! Bits of cashew, pockets of caramel, crunchy cookie. I’d guess they were called something along the line of Caramel Cashew Cookies. See how I made that connection? ;)
I wanted to try to make them at home, and figured it couldn’t be too difficult. And as it happened, I’d picked up the April edition of Everyday Food. There was a recipe in it for Pecan Sandies that had all of the flavors I was looking for in the cookie base, so I ran with it. And don’t believe the reviewer on the site that said the recipe needed an egg, it doesn’t. It’s basically a shortbread cookie, which doesn’t need an egg. (Yes, I know, my mom’s shortbread does use an egg, but it’s an old family recipe, and I’m not messing around with that one. It’s untouchable, like most treasured family recipes are, right? Plus, my mom loved it, and she’d be thrilled that I shared it with all of you.)
I didn’t change much in the recipe, but I did double it. Because if you’re making cookies, why would make only 18 of them? And I increased the salt, to play off the sweetness of the toffee bits. mmmmm….
Bonus! There’s no egg in this, so if you’re inclined to eat raw cookie dough (and seriously, who isn’t?), then this one’s for you.
Cashew Toffee Sandies
1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed light-brown sugar
3 teaspoons vanilla extract
1 1/2 teaspoon salt
2 cups flour
1/2 cup cashews, coarsely chopped
1 cup 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.