Double Cashew Crunchies Recipe
Ingredients
| Quick oats | 3/4 Cup (16 tbs), uncooked | |
| Butter | 1/2 Cup (16 tbs), softened | |
| Honey | 1/2 Cup (16 tbs) | |
| Molasses | 1 Tablespoon | |
| Egg | 1 | |
| Vanilla extract | 1 Teaspoon | |
| Whole wheat pastry flour | 1/2 Cup (16 tbs) | |
| Soy flour | 1/4 Cup (16 tbs) | |
| Baking soda | 1/2 Teaspoon | |
| Cashews | 1 Cup (16 tbs), broken | |
| Cashew Frosting | ||
Directions
Preheat oven to 350°F.
Butter 2 baking sheets.
In a blender or food processor, process oats to the consistency of coarse flour.
Cream butter in a large bowl.
Beat in honey, molasses, egg, and vanilla, in that order.
Mix in oat flour, whole wheat pastry flour, soy flour, and baking soda.
Fold in nuts.
Drop by heaping teaspoonfuls onto prepared baking sheets, 2 inches apart.
Bake cookies for 10 to 12 minutes, or until lightly browned on top.
Check undersides to avoid overbrowning.
Cool on wire racks over sheets of wax paper.
When cool, frost with warm Cashew Frosting.
Store in a cool place in single layers.
Butter 2 baking sheets.
In a blender or food processor, process oats to the consistency of coarse flour.
Cream butter in a large bowl.
Beat in honey, molasses, egg, and vanilla, in that order.
Mix in oat flour, whole wheat pastry flour, soy flour, and baking soda.
Fold in nuts.
Drop by heaping teaspoonfuls onto prepared baking sheets, 2 inches apart.
Bake cookies for 10 to 12 minutes, or until lightly browned on top.
Check undersides to avoid overbrowning.
Cool on wire racks over sheets of wax paper.
When cool, frost with warm Cashew Frosting.
Store in a cool place in single layers.
Chef
