Chocolate Dipped Vanilla Bean Cashew Crescent Cookies

The recipe Chocolate Dipped Vanilla Bean Cashew Crescent Cookies can be made in about 45 minutes. One portion of this dish contains around 3g of protein, 12g of fat, and a total of 202 calories. For 46 cents per serving, you get a hor d'oeuvre that serves 24. This recipe from Half Baked Harvest requires semi-sweet chocolate, salt, granulated sugar, and unsalted butter. 435 people were impressed by this recipe. Overall, this recipe earns a not so great spoonacular score of 19%. Similar recipes include White Chocolate Dipped Cherries With Vanilla Bean, Chocolate-Dipped Vanilla Bean Macaroons (Gluten Free, Paleo + Vegan), and Slice 'N' Bake Vanilla Brown Butter Pecan Cookies...Dipped in Chocolate.

Servings: 24

Preparation duration: 25 minutes

Cooking duration: 20 minutes

 

Ingredients:

2 tablespoons [Almond Breeze Almondmilk Cashewmilk Original |

2 3/4 cup flour

1/4 cup granulated sugar

1/3 cup granulated sugar

1/2 cup roasted cashews, finely chopped

1/4 teaspoon salt

6 ounces semi-sweet chocolate, melted

2 sticks (1 cup) unsalted butter

1/2 vanilla bean, seeds scraped

2 teaspoons vanilla extract

Equipment:

baking paper

baking sheet

mixing bowl

oven

food processor

Cooking instruction summary:

InstructionsPreheat oven to 325 degrees. Line a baking sheet with parchment paper.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.Stir in the finely chopped cashews.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.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.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.

 

Step by step:


1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper.In a mixing bowl, beat together the butter and sugar until light and fluffy, about 3 minutes.

2. 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.Stir in the finely chopped cashews.

3. Roll 1 tablespoon of dough into a crescent shape.

4. Place on a baking sheet. Repeat with remaining dough.

5. Bake until light golden brown, 18 to 25 minutes. Cool on trays for 10 minutes.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.

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 Information:

Quickview
202k Calories
2g Protein
12g Total Fat
20g Carbs
1% Health Score
Limit These
Calories
202k
10%

Fat
12g
19%

  Saturated Fat
6g
42%

Carbohydrates
20g
7%

  Sugar
7g
9%

Cholesterol
20mg
7%

Sodium
26mg
1%

Caffeine
6mg
2%

Get Enough Of These
Protein
2g
5%

Manganese
0.24mg
12%

Copper
0.18mg
9%

Selenium
5µg
8%

Vitamin B1
0.12mg
8%

Iron
1mg
7%

Folate
28µg
7%

Magnesium
25mg
6%

Vitamin B2
0.09mg
5%

Phosphorus
54mg
5%

Vitamin B3
0.98mg
5%

Vitamin A
239IU
5%

Fiber
1g
5%

Vitamin E
0.51mg
3%

Zinc
0.48mg
3%

Potassium
80mg
2%

Vitamin K
2µg
2%

Vitamin B5
0.13mg
1%

Calcium
12mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Beef Pot Pies with Irish Cheddar Crust
How to Make Homemade Granola
s for Gluten-Free Chocolate Chip Cookies
Roasted Spring Root Vegetables
Autumn Squash Casserole
Beef Fajita Marinade
Apple Beer Bread
Three Bean Vegetarian Chili #WeekdaySupper
Coconut Oreo Truffles
Oaty fish & prawn gratins
Food Trivia

Death row inmates in Texas don't get to pick their last meal.

Food Joke

Jack goes to the doctor and says "Doc I'm having trouble getting my penis erect, can you help me?" After a complete examination the doctor tells Jack, "Well the problem is that the muscles around the base of your penis are damaged. There's really nothing I can do for you unless you're willing to try an experimental treatment." Jack asks sadly, "And that would be?" "Well," the Doctor explains, "What we would do is take the muscles from the trunk of a baby elephant and implant them in your penis." Jack thinks about it silently then says, "Well the thought of going through life without ever having sex again is too much, let's go for it." Jack went under the knife, and, after a period of recovery and healing, returned to the Doc for his blessing. Following the examination, the Doc pronounced Jack "healed and ready for action". Eager to use his experimentally enhanced equipment, Jack planned a romantic evening for his girlfriend and took her to one of the nicest restaurants in town, anticipating a happy conclusion to the evening. In the middle of dinner he felt a stirring between his legs that continued to the point of being painful. To release the pressure, Jack placed his napkin on his lap and unzipped his fly. His penis immediately sprung from his pants, flipped the napkin on the floor, went to the top of the table, grabbed a bread roll and then returned to his pants! His girlfriend was stunned at first but then, imagining the possibilities, said with a sly smile and a gleam in her eye, "That was incredible! Can you do it again?" Jack groaned, "Probably, but I don't think I can fit another roll in my ass."

Popular Recipes
Caramelized Onion and BBQ Chicken Strombolis

Half Baked Harvest

Leftover Halloween Candy Cookie Bars

A Teaspoon of Happiness

Mediterranean Grilled Salmon With Lemon and Herbs

Brunchtime Baker

Creamy Tuscan Chicken

Diethood

Beans With Smoked Pork Hock

Foodista