Caramel and Cashew Shortbread Cookie Recipe

Welcome sweet friends to Natasha in Oz, my bloggy home in my little corner of the world Down Under. I hope you have had a wonderful week and are ready for the weekend, I know I sure am! This week I am sharing a delicious recipe for Caramel and Cashew Icebox Cookies.

I am also back to usual bloggy self today after having a bit of a rant on my last post. If you haven't read my post about how disheartened I am with the Education System at the moment and my thoughts on the great book below please click here.

Back to today's recipe! I am sharing a delicious Caramel and Cashew Icebox Cookie recipe that I think you will love. These sweet, buttery and crisp biscuits are shortbread perfection!

The recipe is from Martha Stewart and it is so easy because you can make the dough ahead of time, keep it in the freezer, then just slice and bake what you want when you want! I have used it to make Chai Tea Icebox Cookies and Cranberry Citrus Shortbread Icebox Cookies.

This recipe for Caramel and Cashew Icebox Cookies makes two logs of dough.

The logs can be refrigerated for up to four days or frozen for up to three months; you just have to thaw before slicing and baking.

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Caramel and Cashew Shortbread Cookie

by Natasha In Oz July-14-2013

These sweet, buttery and crisp biscuits are shortbread perfection!

Ingredients

• 1 cup (2 sticks) Unsalted butter, room temperature
• 1 cup Confectioners' sugar
• 1 teaspoon Vanilla extract
• 1/2 teaspoon Salt
• 2 cups All-purpose flour (spooned and leveled), plus more for rolling
• 1/2 cup Caramel chips
• 1/2 cup Chopped cashews

Instructions

With an electric mixer, beat butter, sugar, vanilla, and salt until smooth. With mixer on low speed, add flour, mixing just until a dough forms. Stir in desired mix-ins.Divide dough in half; place each half on a piece of floured waxed or parchment paper. With floured hands, gently roll each into a 1 1/2-inch-diameter log. Dividing evenly, sprinkle logs with desired coating if using, rolling log (to help coating adhere) and pressing in gently. Wrap logs tightly in the paper, and refrigerate until firm, 1 to 1 1/2 hours. (To store longer, wrap log and paper tightly with plastic wrap.) When ready to bake, preheat oven to 180C/350F degrees. Unwrap logs; with a serrated knife, slice dough 3/8 inch thick (if dough crumbles, leave at room temperature 5 to 10 minutes). Arrange slices, about 1 inch apart, on baking sheets.Bake until lightly golden around the edges, 15 to 20 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.Inspired by a Martha Stewart Recipe!

Details

Prep time: 25 mins Cook time: 16 mins Total time: 1 hour 45 mins Yield: 36 cookies

These Caramel and Cashew Icebox Cookies can be stored in an airtight container for up to 2 weeks but I have a feeling they won't last that long!

If you don't like caramel you can add milk choc chips or if you can't eat nuts you could add raisins.

Here are some other Mix-in Ideas

Mix in grated zest of 2 oranges and 1/2 cup dried cranberries
Mix in grated zest of 2 lemons; coat with 1/4 cup poppy seeds
Mix in grated zest of 2 limes; coat with 1/4 cup cornmeal
Mix in 1/2 cup chopped dried apricots; coat with 1/2 cup finely chopped pistachios
Mix in 1/2 cup mini chocolate, caramel, white chocolate or peanut-butter chips
Mix in 1/4 cup finely chopped candied ginger; coat with 1/4 cup sesame seeds

I am sure you will love this delicious and versatile recipe for Icebox Cookies!

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Best wishes,
Natasha In Oz 

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