1. Tea Cakes
1 cup (2 sticks) Butter, softened
1/2 cup powdered sugar
1 teaspoon almond extract
2 cups flour
2/3 cups finely chopped nuts
2 cups (12 oz. package) semi-sweet
chocolate chips, divided
Beat butter and powdered sugar until creamy. Beat in Vanilla. Beat in flour and nuts. Stir in
1 1/2 cups of chocolate chips. Roll dough into 1 in balls, place on ungreased cookie sheet.
Bake in preheated 350 F oven for 10 - 12 minutes or until set and lightly golden brown on bottom.
Microwave remaining chocolate chips in heavy duty plastic bag on high for 30 sec. knead. heat for additional 10 - 20 sec intervals, kneading until smooth. cut corner and drizzle on cookies.
Chill for 5 min. or till chocolate is set. Store at room temp in air tight container.
1 3/4 cups sugar
1- 7oz jar marshmallow creme
2/3 cups evaporated milk
1/2 stick butter
1 tsp vanilla
10 oz cashew pieces
1- 12 oz jar cashew butter
Heat sugar, milk, butter. Add marshmallow creme.
Bring to a boil at medium heat. Stirring constantly.
Boil to 235 degrees.
Turn off heat and stir in cashew butter and nuts.
Then stir in Vanilla.
Pour into a foil lined 8 in pan. Cool and cut into desired pieces. Store at room temperature.