Cashew Shortbread
Indulge in the irresistible charm of Cashew Shortbread, a buttery and melt-in-your-mouth treat that’s perfect for any occasion. This recipe combines the rich flavor of roasted cashews with a tender shortbread base, creating a truly decadent cookie. The dough, made with simple pantry staples like unsalted butter, powdered sugar, and all-purpose flour, is accented with a hint of vanilla for a delicate sweetness. Chilling the dough ensures ease in handling and enhances the cookies’ crisp yet tender texture. With just 20 minutes of prep time and a quick bake, these golden-edged beauties are ideal for gifting, holiday platters, or pairing with your favorite tea or coffee. Elevate your cookie game with these nutty, flavor-packed Cashew Shortbread cookies that are as elegant as they are delicious!
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Recipe Information
Ingredients
- 226 grams Unsalted butter, softened
- 100 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 240 grams All-purpose flour
- 0.25 teaspoon Salt
- 100 grams Cashews, finely chopped (unsalted, roasted or raw)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the softened butter and powdered sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract until incorporated.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the creamed butter mixture, mixing on low speed until a dough forms.
Fold in the finely chopped cashews, ensuring they are evenly distributed throughout the dough.
Turn the dough out onto a clean surface and shape it into a disk. Wrap in plastic wrap and chill in the refrigerator for 30 minutes to make it easier to handle.
On a lightly floured surface, roll out the dough to about 1/2 inch thickness. Use a cookie cutter or knife to shape the dough into desired shapes (circles, rectangles, etc.).
Place the shaped dough onto the prepared baking sheets, leaving a small amount of space between cookies as they will not spread much during baking.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container at room temperature for up to one week. Enjoy your buttery cashew shortbread with tea or coffee!
Nutrition Facts
Calories |
3459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.0 g | 295% | |
| Saturated Fat | 124.2 g | 621% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 639 mg | 28% | |
| Total Carbohydrate | 314.4 g | 114% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 105.1 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 984 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
