Cashew Cookies
Delicate, buttery shortbread cookies made with toasted cashews, all-purpose flour, and cornstarch for a melt-in-your-mouth texture. These cookies are broken into rustic shapes after baking for an elegant presentation.
Ingredients
- •¾ cup raw cashews
- •½ cup all-purpose flour
- •⅓ cup cornstarch
- •6 tablespoons unsalted butter
- •¼ cup sugar
- •⅛ teaspoon salt
- •1 piece parchment paper
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 375°F.
10 min
- 2.
Pulse 1/2 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 to 8 minutes. Cool completely in pan.
15 min
- 3.
Whisk together flour and cornstarch in a bowl.
2 min
- 4.
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.
5 min
- 5.
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.
5 min
- 6.
Chill dough in parchment on a baking sheet until firm, about 10 minutes.
10 min
- 7.
Meanwhile, coarsely chop remaining 1/4 cup nuts.
2 min
- 8.
Discard top sheet of parchment and sprinkle dough with coarsely chopped nuts. Bake until golden, 14 to 16 minutes. Transfer shortbread to a rack and cool completely, then break into rough shapes with your hands.
15 min
