![]() ![]() These are delicious and friends have told me to sell them, but I end up giving lots of them away. I have seen other versions of this recipe using different amounts of flour, but here is the one I use. Scherber says this was one of her favorite snacks as a child. Amy has a shop not far from the hospital, and her breads and cookies were a nice break from the seriousness of what I was going through. ![]() I spent a fair amount of time in New York City about 10 years ago undergoing surgery and treatments for thyroid cancer at Sloan Kettering. Amy is also author of The Sweeter Side of Amy’s Bread. This recipe was published in The New York Times years ago when Amy Scherber, of Amy’s Bread in New York City, was contributing to columns in the paper’s food section. Allow the cookies to cool for 5 minutes on the cookie sheets, and then the rest of the way on a wire cooling rack.Cassie's Notes:I think these would be amazing made with almonds and almond extract in place of the cashews and vanilla extract.Cookie of the Week: Cashew Butterscotch Bars Lightly pat down the tops of the scoops and bake in the prepared oven for 12-14 minutes, just until the edges begin to brown. This helps break up the pretzels a bit.Scoop the cookie dough using a 2-3/4 ounce ice cream scooper (or a 1/3-cup measuring cup) onto the prepared sheets about 2 inches apart. Add the butterscotch chips, cashews and pretzels and continue to mix with the mixer until combined. Add in the flour mixture and mix on low speed just until incorporated and all streaks of flour are mixed in.Ĥ. Continue to mix for 3-4 minutes until the mixture is fluffy and homogenous.ģ. Scrape down the sides of the bowl and add the egg and vanilla. ![]() In the bowl of a stand mixer, cream the butter and sugars together until very fluffy, about 3 minutes. Mix the flour, salt, baking soda, and baking powder in a large bowl until combined. Line two large baking sheets with parchment paper or a Silpat liner.Ģ. Allow the cookies to cool for 5 minutes on the cookie sheets, and then the rest of the way on a wire cooling rack.Cassie's Notes:I think these would be amazing made with almonds and almond extract in place of the cashews and vanilla extract.Make sure you watch the cookies in the last few minutes and bake them just until the edges begin to brown, don't over bake!ġ. Add in the flour mixture and mix on low speed just until incorporated and all streaks of flour are mixed in. ![]() Continue to mix for 3-4 minutes until the mixture is fluffy and homogenous. Line two large baking sheets with parchment paper or a Silpat liner.Mix the flour, salt, baking soda, and baking powder in a large bowl until combined. ![]()
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