Recipe courtesy of Judy's Kitchen (
Adapted from Recipezaar and Gourmet Magazine 
Rating:  8.5 out of 10


1/2 cup sugar

2 Tbsp. water

1 pinch cream of tartar

1/2 cup finely chopped salted roasted cashews

In a heavy skillet, cook sugar, water and cream of tartar over moderately high heat, washing down any undissolved sugar that clings to the sides of the skillet with a brush dipped in cold water, until the mixture is a light caramel color.  Quickly stir in cashews.  Pour the brittle onto a buttered piece of heavy duty foil.  With a buttered spatula, spread it out as thinly as possible. 

cashew brittle crunch cookies (2) 

Let it cool till it hardens, then break it into pieces and chop into small pieces. 

cashew brittle crunch cookies (3)


1/2 cup unsalted butter, soft

1/3 cup sugar

1 egg yolk

1 tsp. pure vanilla extract (I used my homemade vanilla extract.)

1 cup unbleached all-purpose flour

Heat oven to 350F.  In a bowl, beat butter and sugar until creamy.  Beat in egg yolk and vanilla.  Stir in flour and 2/3 of the chopped brittle (about 3/4 cup).  Form the mixture into a dough.  Using a rounded teaspoon of dough, form dough into ball, then flatten slightly.  Press tops into remaining chopped brittle.  Place on baking sheet lined with parchment that has been sprayed lightly with nonstick cooking spray.  Bake 10-14 minutes, or till lightly browned on undersides.  Cool on wire rack.  Yield:  20-25 cookies, 1-3/4” to 2” in diameter