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Steps
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Sequence
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Step
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| 1 | Place cashews in food processor, cover and process until finley grounded. |
| 2 | Large bow, cream butter and sugars until light and fluffy. |
| 3 | Beat in 1tsp vanilla. |
| 4 | Combine flour, salt and ground cashews. |
| 5 | Gradually add to creamed mixture and mix well. |
| 6 | Divide dough in half. |
| 7 | Shape each into a bell, then flatten into a disk and wrap in plastic wrap and refrigerate for 30 minutes. |
| 8 | On lightly floured surface, roll dough to 1/4-inch thickness. |
| 9 | Using floured scalloped round 3-inch cookie cutter, cut a semicircle from one corner of the dough, forming the inside of a crescent shape. |
| 10 | Reposition cutter 1-14-inch from inside of crescent, cut cookie, forming a crescent 1-1/4-inch wide at its widest point. |
| 11 | Repeat chill and reroll scraps if desired. |
| 12 | Place one inch apart on ungreassed baking sheet. |
| 13 | Bake at 375 degrees for 6-7 minutes or until edges begin to brown. |
| 14 | Cool for 1 minute before removing from pans to wire racks to cool. |
| 15 | Combine the connfectioners sugar, milk and remaining vanilla. |
| 16 | Spread or drizzle over cookie as desired. |
| 17 | Sprinkle with chopped cashews if desired. |
| 18 | Leave some cookies plain or sprinkle them with additional confectional''s sugar. |
| 19 | Let iced cookie stand until set. |
| 20 | Store in an air tight container. |
