Chocolate Dipped Vanilla Bean Cashew Crescent Cookies.

Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

In a mixing bowl, beat together the butter and sugar until light and fluffy, about 3 minutes. Add the Almondmilk Cashewmilk and vanilla, beat until combined. Slowly add the flour and salt, beat until the dough comes together. If your dough is wet, add another tablespoon of flour, if the dough is dry, add another teaspoon of the milk.

Stir in the finely chopped cashews.

Roll 1 tablespoon of dough into a crescent shape. Place on a baking sheet. Repeat with remaining dough. Bake until light golden brown, 18 to 25 minutes. Cool on trays for 10 minutes.

Meanwhile, combine the vanilla bean and 1/4 cup sugar in a food processor, process until the sugar is almost a fine powder, but not powdered sugar.

Roll each cookie in vanilla sugar. Dip or drizzle with chocolate and place back on the baking sheet, allow the chocolate to set or stick in the fridge for 15 minutes to help the chocolate set faster. Store in an airtight container.