Every year for as long as I can remember, Mom and I make a trip out to Shakopee to get our nerd on at the Minnesota Renaissance Festival. No, we don’t dress up in corsets and snoods, but we thoroughly enjoy the brave souls who do.
As soon as we arrive, we make a careful plan for the day. We see all our favorite acts – the Elizabethan Syngers (yes, with a Y), the Fandazzi Fire-Eaters, and the dulcimer player Mom has a crush on – and in between performances we admire the lovingly-crafted artisan wares. Then we eat tempura veggies and sip cheap red wine from ye olde plastic cups.
At the end of the day, when we’re full and tired and covered in dust, we make a final stop to buy a treat for the road at my very favorite booth, The King’s Nuts (ba-dum ching). As much as I enjoy Pearson’s classic salted nut roll, the pre-made treat languishing in a vending machine for who-knows-how-long simply can’t compete with the King’s fresh, handmade confection – tender nougat dipped in soft caramel and rolled in salty-sweet cashews.
One recent snowy afternoon, I was dreaming of sunny days at Ren Fest, when I was overwhelmed by a craving for the King’s sweet, tender, salty nuts. Why are you snickering?
I was considering a run to the gas station for a candy bar, when I remembered the toffee chips and cashews in the pantry. An hour later, I was pulling crispy-chewy cookies from the oven. I folded a warm cookie in half in my hands, and it broke along the curvy salted borders of the cashews. The sticky toffee bits fought to keep the two halves together.
Craving satisfied; crisis averted.
Continue reading for the Toffee Cashew Cookies recipe
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons hot water
- ½ teaspoon salt
- 1⅓ cup toffee pieces
- 1 cup cashew halves and pieces
- Preheat oven to 350.
- Cream together the butter and sugars until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve the baking soda in hot water and add to batter along with salt. Stir in the flour, toffee pieces, and nuts. Drop by spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Linked to: Sweet Details, Mrs. Happy Homemaker, 2 Maids-a-Milking, Flour Me with Love, I Should Be Mopping the Floor, Make-Ahead Meals for Busy Moms, Balancing Beauty and Bedlam, Sweet Spot, My Favorite Finds, Southern Fairytale, Things that make you say Mmmmm, Sweetology, Mom’s Crazy Cooking, Nap Time Creations, Crazy for Crust, Chef in Training, Simply Sugar and Gluten Free, It’s a Blog Party, 33 Shades of Green, King’s Court IV, Lil’ Luna, Southern Product Queen, Newlyweds, Mandy’s Recipe Box, Lady Behind the Curtain, Junk in Their Trunk, Made Famous By, This Chick Cooks, Creations by Kara, Gooseberry Patch, Eat at Home, Mrs. Fox’s Sweets, A Little Nosh, Food Trip Friday, It’s a Keeper, Bizzy Bakes, Something Swanky, Hear the Bells, Miz Helen’s Country Cottage, Alli ‘n Sons, Not Your Ordinary Recipes, Tidy Mom, Country Cook, Jennifer Cooks, Sweet as Sugar Cookies, Crumbs and Chaos, Be Different, Act Normal, My Sweet and Savory, Feeding Four
Oh my, I would love to have one of these right now! They sound divine!!
Well, come on over! I still have a few in the freezer — yes, they freeze beautifully.
There’s simply NOTHING better than a warm cookie from the oven. I am wild about cashews and toffee and would devour these cookies in no time. Thanks for sharing!
Sounds delicious! I love everything with toffee.
These look SO good. Toffee and cashews? Awesome flavors together. Yum!
Sounds like a fun day! The cookies look delicious.
I love cashew and I usually have it at home.
Your cookies look wonderful – the kind of cookies that I find hard to stop eating
Another wonderful recipe! My husband loves cashew’s so this will be a hit! Please stop over and share at Mix it up Monday:
http://flourmewithlove.blogspot.com/2012/03/mix-it-up-monday.html
I hope to see you soon
Thank you so much for sharing at Mix it up Monday and I hope you’ll stop back soon
Thank you so much for linking to Must Try Monday! My hubby loves toffee, so I know he’ll love these. Thank you so much!
These sound great! My hubby loves anything with toffee
Would love for you to link up at my party: http://iamaddictedtorecipes.blogspot.com/p/link-party.html party is on now!
Have a gerat night!
Those look good! I pinned them.
Wow do these sound amazing! Two of my favorites–cashews and toffee. Pinned it for a future feature on Cookie Time Tuesday on my blog. Thank you for sharing.
http://www.itsybitsypaperblog.com
Everything is better with cashews. Never tried them in a cookie, but definitely will. This sounds great!
Oh man, these look fabulous!! Saw your photo on Sweetology and suddenly got hungry for something sweet! Bet these would be the highlight of any gathering!! Thanks for the recipe! Jina
Oh my goodness, these look delicious!
Mmmm! These sound like a perfect combo of texture and flavor!
Visiting from Something Swanky
I bet they’re yummy! They look delish
These cookies look awesome, toffee and cashews make for a delicious combo!
These look so good! I can’t wait to try them!
Toffee and Cashew as a combination is going to be a big hit here with this crew at The Cottage. We are going to love this cookie! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Happy St. Patrick’s Day and Come Back Soon!
Miz Helen
Thanks for your kind words, folks! I hope you love these cookies as much as I do.
[...] Toffee Cashew Cookies at Galley Kitchen [...]
I just wanted to let you know these cookies were so yummy. I am featuring the recipe on Cookie Time Tuesday tomorrow so I hope you can stop by and check it out.
I do have one quick question: Mine turned out really flat despite following the recipe exactly. Any suggestions as to why? Yours turned out so perfect and puffy but mine just flattened. It hasn’t stopped anyone from eating them but I wish they were a bit fuller. Just curious
http://www.itsybitsypaperblog.com
Oh, thanks, Lindy! I’m so glad you enjoyed the cookies, and thank you for featuring them.
There are a few things you can do to avoid flat cookies: 1. use butter that’s room-temperature but not too soft and melty; 2. don’t cream the butter and sugar too long (just until it’s combined and creamy); 3. use bleached flour instead of unbleached (it has a lower protein content, so there’s more liquid available to steam and puff up the cookies); 4. if all else fails, chill the dough in the fridge after forming the cookies before you bake them.
I hope this helps!
just made these … delicious …I also put a a cashew on top of the cookie and drizzled with chocolate … Awesome … thanks for recipe
Oh, that sounds fantastic! So glad you liked them.
Very delicious!
Hello. These sound awesome. How many cookies does it make?
This recipe makes about 4 dozen cookies.
There’s just something special about homemade cookies, especially chocolate chip cookies, so far as I’m concerned. It’s a great family activity, something even children can help with, and everyone loves eating the results.*
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