cracker jack and cashew cookies

 

It's December.
That means there are those huge barrels of popcorn out.
You know the ones I mean??
So, you get them as gifts at the office or from your husband's co-workers that don't know what else to get you.
And what, what, are you going to do with that much caramel corn.

Make these!!
I used Cracker Jacks (mostly because I tried this recipe for the first time this fall...after I had too many leftover party favors) but I thought it'd be good to post this recipe during the holiday season.
With all that caramel corn.

Just make sure to let them cool completely or the caramel corn will be chewy instead of crisp!

Cracker Jack and Cashew Cookies
Makes 18 large cookies.
Loosely adapted from bakersroyale.com
1/2 cup Crisco
1/2 cup softened butter
3/4 cup sugar
3/4 cup dark brown sugar
1 egg
1 egg yolk
1 teaspoon vanilla
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups crushed Cracker Jacks (or other caramel corn)
1/2 cup salted cashews, chopped

Preheat your oven to 350*.
Cream the Crisco and butter together in a large mixing bowl.  Add sugars and beat well.  Add egg and yolk and vanilla and beat.  Sift in flour, baking soda, and salt and mix until just barely combined.  Fold in crushed Cracker Jacks and cashews and drop golf ball sized dough balls on cookie sheet.  Bake for about 10-11 minutes, until golden brown.  Let cool on sheet for a couple minutes and then transfer to cooling rack.  Let cool completely (*important!*) and then enjoy!