Cashew Nut Crescent Cookies with Cardamom
Melt in your mouth Cashew Cookies are buttery, nutty, not too sweet and are made without eggs. Flavored with cardamom, these crescent cookies are a perfect pairing with coffee or impressive in Christmas cookie tray.
Servings 12 Cookies
Calories 147kcal
Ingredients
- 4 tablespoons unsalted butter room temperature
- ¾ cup confectioners sugar divided
- ⅛ teaspoon salt
- ½ cup all purpose flour
- ¼ cup raw cashews made into a powder
- 1 teaspoon cardamom powder
- 4 to 6 raw cashews split in half (optional)
Instructions
- Add butter, ¼ cup confectioners sugar and salt into a medium bowl. Beat with a hand held electric beater for 1 to 2 minutes, until smooth and creamy.
- Add all purpose flour, powdered cashews and cardamom powder. Beat until the dough comes together (the dough needs to be soft yet firm, mix in a touch of more flour of it feels too soft).
- Gather dough into a ball, roll into a 8-inch log and cut into 8 equal portions (for large cookies) and 12 equal portions (for medium cookies). Shape each portion into a small log and make into a crescent shape. Place a halved cashew on top, pressing lightly into the dough.
- Place shaped cookies on a parchment lined baking sheet, spacing 2-inches apart. Refrigerate for at least 1 hour or up to 2 days.
- Bake - Preheat ove to 350°F.
- Bake cookies for 21 to 26 minutes (20-22 minutes for medium ones and 23-26 minutes for larger ones) , or until the edges are brown and tops are golden in color.
- Place baking pan on a wire rack and cool for 10 minutes or warm. Place remaining confectioners sugar into a small strainer and dust a liberal coating on the cookies.
- Cool completely and store in an airtight container.
Notes
Cardamom powder : Grind about ¼ cup green cardamoms to a fine powder in a dry grinder and measure as needed for the recipe. I usually grind much more than that and store cardamom powder in a sealed zip lock bag and place in the freezer. This stays fresh for months.
Use room temperature unsalted butter.
Confectioners sugar is the same as powdered sugar found in grocery stores.
Process the nuts into a fine powder – I prefer processing them in a coffee grinder, Nutri bullet or mini food processor.
Dough consistency – If the dough is softer, then cookies will flatten when being baked and if too firm then they will have cracks when being shaped. So, the dough should be soft yet firm.
- If dough feels softer – mix in 1 or 2 teaspoons more all purpose flour
- If dough feels very firm – mix in 1 or 2 teaspoons milk
Nutrition
Serving: 1cookie | Calories: 147kcal | Carbohydrates: 15g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 10mg | Sodium: 23mg | Fiber: 1g | Sugar: 7g