So, when you can’t pick between recipes, why not just make both? This was the enforced motto at our house this past weekend. These two recipes – Caramel Cashew Cookies and Pistachio Lemon Drops – contain cashews and pistachios which are two nuts that I don’t often eat, but I believe that are completely under-utilized. And, after this weekend, I’m so glad that we still have leftover cookies to hold us over for awhile.
The first recipe, Caramel Cashew Cookies, are a decadent dessert. The batter contains a creamy cashew mixture and also contains loosely chopped cashews to add for an even more intense flavor. I love the fact that these cookies are drizzled with a dab of caramel on the top. It provides the perfect amount of ‘sweet’ to counteract the saltiness of the cashews.
The second recipe, Pistachio Lemon Drops, were such a nice change of a way to use pistachios in a dessert that didn’t involve ice cream or gelato. Don’t get me wrong, I absolutely adore pistachio ice cream, but now I’m glad I’ve found yet another way to use pistachios in a dessert.
Call us nutty (so punny, I know), but making two types of cookies was definitely a nice way to end a busy Sunday and beat the dreary cold of Winter!