Subj : BH&G 2528
To   : All
From : Dave Drum
Date : Mon Apr 26 2021 14:02:34

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cashew-Brickle Cookies
 Categories: Fice, Cookies, Nuts
      Yield: 44 Servings
 
     18 oz Roll refrigerated sugar
           - cookie dough
  1 1/2 c  Chopped cashews or peanuts
    3/4 c  Almond toffee bits
 
  Set oven @ 375ºF/190ºC.
  
  Line two cookie sheets with parchment paper; set aside.
  Cut cookie dough crosswise in half. Between two sheets of
  waxed paper, roll one portion of dough into a 10" x 6"
  rectangle. Remove the top sheet of waxed paper. Invert
  dough onto a prepared cookie sheet. Remove the remaining
  sheet of waxed paper. Sprinkle dough with half of the nuts
  and half of the toffee bits. Repeat with the remaining
  dough, nuts, and toffee bits.
  
  Bake, one sheet at a time, for 10 to 12 minutes or until
  golden. Cool on cookie sheet on a wire rack. Using a sharp
  knife, cut cooled cookies into about 2-inch irregular
  shapes.
  
  TO STORE: Layer cookies between sheets of waxed paper in
  an airtight container; cover. Store at room temperature
  for up to 3 days or freeze for up to 3 months.
  
  Better Homes & Gardens | January 2015
  
  MM Format by Dave Drum - 03 January 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... People with narrow minds usually have broad tongues!

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