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Preheat oven to 350°. In a large bowl, beat cream cheese and sugars until smooth. Beat in egg yolk and vanilla. Gradually beat in flour. Press dough onto bottom and 1/4 in. up sides of a coated with cooking spray. Bake 15-20 minutes or until edges are light brown. Cool 10 minutes on a wire rack. For filling, in a large bowl, beat brown sugar, egg whites, egg, flour, extracts and salt until smooth. Stir in cashews. Pour into crust. Bake 15-20 minutes longer or until set. Cool completely in pan on a wire rack. In a small bowl, mix icing ingredients; drizzle over top. Cut into bars.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Long twisted spoon for stirring and layering cocktails
Yarai mixing glass — cocktail builds, infusions, fat washes
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Long twisted spoon for stirring and layering cocktails
Yarai mixing glass — cocktail builds, infusions, fat washes
Avant-garde cocktails from Alinea's bar — molecular mixology