Cashew Icebox Cookies
- Cook Time: 8 - 10 minutes
- Servings: Makes 72 cookies
- Course: Dessert
Reynolds Kitchens tip
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- 1/2 cup butter, softened
- 1/2 cup shortening
- 1-1/4 cups packed brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 2-1/2 cups all-purpose flour
- 3/4 cup honey-roasted cashews or peanuts, ground
- 2/3 cup finely chopped honey-roasted cashews or peanuts
- 1 cup butterscotch-flavor pieces
- 2 tablespoons shortening Honey-roasted cashew halves (optional)
In a large bowl combine butter and the 1/2 cup shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the 3/4 cup ground nuts.
Divide dough in half. On Reynolds® Parchment Paper, shape each half into a 10-inch roll, lifting paper to help shape the rolls. Roll in the 2/3 cup finely chopped nuts.
Wrap each roll in plastic wrap or parchment paper. Chill about 4 hours or until dough is firm enough to slice.
Preheat oven to 375°F.
Using a serrated knife, cut rolls into 1/4-inch slices. Place slices 1 inch apart on an ungreased cookie sheet
Bake in preheated oven for 8 to 10 minutes or until edges are firm. Transfer cookies to a wire rack set over parchment paper; cool.
In a microwave-safe small bowl combine butterscotch pieces and the 2 tablespoons shortening. Microwave on 50 percent power (medium) about 2 minutes or until melted and smooth, stirring two or three times.
Drizzle butterscotch mixture over cookies. If desired, top each cookie with a cashew half; let stand until butterscotch mixture is set.
Place in layers separated by parchment paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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