As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
“If youre nuts about nuts, salty cashews – both ground into butter and chopped – give caramel-dried cookies a deep flavor. Source: Martha Stewart Living, March 2005 Makes about 3 dozen Yield Ingredients 1 2/3 cups all-purpose flour 1/2 teaspoon salt 2 1/2 cups roasted salted cashews 2 tablespoons plus 1 teaspoon canola oil 1 stick (8 tablespoons) unsalted butter, softened 3/4 cup light brown sugar 1/2 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract 24 pieces soft caramel candy (7 ounces) 1/4 cup heavy cream Directions 1. Preheat oven to 350 degrees. Sift together flour and salt. Roughly chop 1 cup cashews; set aside. Process remaining 1 1/2 cups cashews in a food processor until finely ground. Add oil. Process until mixture is creamy, about 2 minutes. 2. Beat cashew mixture, butter, and sugars with a mixer on medium speed until fluffy, about 2 minutes. Mix in egg and vanilla. Reduce speed to low; gradually mix in flour mixture. Stir in reserved chopped cashews. 3. Shape dough into 1 1/2-inch balls; space 2 inches apart on 2 parchment-lined baking sheets. Bake for 6 minutes; gently flatten with a spatula. Bake until bottoms are just golden, 6 to 7 minutes more. Let cool completely on sheets on wire racks. 4. Melt caramels with cream in a small saucepan over low heat, stirring. Let cool. Use a spoon to spread caramel over cookies; let set. Store airtight in single layers.”
27.04.2023 @ 06:06
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
“If youre nuts about nuts, salty cashews – both ground into butter and chopped – give caramel-dried cookies a deep flavor. Source: Martha Stewart Living, March 2005 Makes about 3 dozen Yield Ingredients 1 2/3 cups all-purpose flour 1/2 teaspoon salt 2 1/2 cups roasted salted cashews 2 tablespoons plus 1 teaspoon canola oil 1 stick (8 tablespoons) unsalted butter, softened 3/4 cup light brown sugar 1/2 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract 24 pieces soft caramel candy (7 ounces) 1/4 cup heavy cream Directions 1. Preheat oven to 350 degrees. Sift together flour and salt. Roughly chop 1 cup cashews; set aside. Process remaining 1 1/2 cups cashews in a food processor until finely ground. Add oil. Process until mixture is creamy, about 2 minutes. 2. Beat cashew mixture, butter, and sugars with a mixer on medium speed until fluffy, about 2 minutes. Mix in egg and vanilla. Reduce speed to low; gradually mix in flour mixture. Stir in reserved chopped cashews. 3. Shape dough into 1 1/2-inch balls; space 2 inches apart on 2 parchment-lined baking sheets. Bake for 6 minutes; gently flatten with a spatula. Bake until bottoms are just golden, 6 to 7 minutes more. Let cool completely on sheets on wire racks. 4. Melt caramels with cream in a small saucepan over low heat, stirring. Let cool. Use a spoon to spread caramel over cookies; let set. Store airtight in single layers.”