Chocolate Dipped Vanilla Bean Cashew Crescent Cookies Recipe

These cookies are great for all your festive needs. Quick and easy, sweet and salty, chocolatey and delightful. Featuring a short ingredient list, these treats are ideal for gifting, parties, or self-indulgence. 

Ingredient

– 2 sticks (1 cup) unsalted butter – 1/3 cup granulated sugar – 2 tablespoons Almond Breeze Almondmilk Cashewmilk Original – 2 teaspoons vanilla extract – 2 3/4 cup flour – 1/4 teaspoon salt – 1/2 cup roasted cashews finely chopped – 1/2 vanilla bean seeds scraped – 1/4 cup granulated sugar – 6 ounces semi-sweet chocolate melted

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1

Heat oven to 325. Parchment a baking sheet. Mix butter and sugar for 3 minutes in a bowl until light and creamy. 

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Instruction

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2

Beat in Almondmilk Cashewmilk and vanilla. Slowly add flour and salt and beat until dough forms. If the dough is wet, add another tablespoon of flour; if dry, add another teaspoon of milk. 

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3

Mix in finely chopped cashews. Roll 1 tablespoon dough into a crescent. Place on baking sheet. Use remaining dough. Bake 18–25 minutes till bright golden brown. On trays, cool 10 minutes. 

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4

Meanwhile, mix the vanilla bean and 1/4 cup sugar in a food processor until the sugar is virtually powdered. 

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5

Roll cookies in vanilla sugar. Dip or drizzle chocolate and return to baking sheet to set or refrigerate for 15 minutes to set faster. Airtight container storage. 

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also see

also see

Stuffed Brownies with Chocolate Hazelnut and Caramel Recipe