Cashew cookies
Buttery, crumbly shortbread-style cookies with chopped cashews in the dough and a whole cashew pressed on top.
This makes about 30 cookies of 20 g each.
- 2 baking sheets
- baking paper
- 230 g butter, soft
- 60 g powdered sugar
- 250 g all purpose flour
- 1.5 g salt (skip if using salted butter)
- 80 g cashews, chopped
- 30 whole cashews, for the tops
- soften the butter (ideally overnight)
- toast all the cashews, let them cool completely and chop 80 g of them
- pre-heat the oven to 170 °C
- mix the butter and powdered sugar until smooth and creamy (1 to 2 minutes)
- add the flour, salt and chopped cashews
- mix gently until a soft dough is formed, finish by hand
- do NOT overmix, we don’t want to develop the gluten
- if the dough is too crumbly to hold together add a teaspoon of milk at a time
- roll into balls of 20 g and place them on the lined baking sheets, 3 cm apart
- flatten each ball slightly into a thick disc
- press a whole cashew into the centre
- bake for 14 to 17 minutes, until the edges and bottoms are light golden (the tops stay pale)
- leave on the sheet for 5 minutes, they are very fragile while warm
- transfer to a rack and allow to cool completely
- store in an airtight container