Cashew Cookies
- Ready In:
- 1hr
- Ingredients:
- 7
- Yields:
-
8 large cookies
ingredients
- 3⁄4 cup raw cashews (3 1/2 oz)
- 1⁄2 cup all-purpose flour
- 1⁄3 cup cornstarch
- 6 tablespoons unsalted butter, softened
- 1⁄4 cup sugar
- 1⁄8 teaspoon salt
- parchment paper
directions
- Put oven rack in middle position and preheat oven to 375°F.
- Pulse ½ cup nuts in a food processor until finely chopped, being careful not to process to a paste, then transfer to a large shallow baking pan.
- Toast nuts, stirring every 2 minutes to prevent edges from burning, until pale golden, 6-8 minutes. Cool completely in pan.
- Whisk together flour and cornstarch in a bowl.
- Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer or 5 with a handheld. Add toasted ground nuts and salt and beat until combined. Reduce speed to low, then add flour mixture and mix just until a dough forms.
- Form dough into a rectangular block and roll out between 2 (12-inch long) sheets of parchment with a rolling pin into a 10- by 8-inch rectangle.
- Chill dough in parchment on a baking sheet until firm, about 10 minutes.
- Meanwhile, coarsely chop remaining ¼ cup nuts.
- Discard top sheet of parchment and sprinkle dough with coarsely chopped nuts. Bake until golden, 14-16 minutes.
- Transfer shortbread to a rack and cool completely, then break into rough shapes with your hands.
- Keep cookies in an airtight container at room temperature 1 week. For a neater cookie, cut shortbread, while still hot, into 8 (roughly 8- by 1 ½-inch) cookies with a pizza/pastry wheel or sharp large knife.
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RECIPE SUBMITTED BY
Sandi From CA
Arcadia, California