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:

Equipment:

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:

covered percent of daily need