Recipe Name Specil Cashew Crescents Submitted by Carrie Recipe Description Cookie exchange Quantity 0 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 10 Ready In (minutes) 25

Ingredients Amount Measure Ingredient 1 2/3 cups, halves and whole cashews 1/2 cup granulated sugar 1 cup butter, softened 3/4 cup, packed brown sugar 2 teaspoons vanilla extract 1 2/3 cups all-purpose flour 1/4 teaspoon salt 2 cups unsifted confectioners sugar 3 tablespoons cup milk 2% Steps Sequence Step 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.