Best 2 Cashew Shortbread Recipes
Indulge in the delightful world of cashew shortbread, a delectable treat that combines the richness of cashews with the crumbly goodness of shortbread. Originating from the culinary traditions of Scotland, shortbread has captivated hearts with its simplicity and buttery flavor. Our collection of cashew shortbread recipes takes this classic to new heights, offering a variety of taste sensations that will tantalize your palate. From traditional Scottish shortbread infused with the nutty flavor of cashews to innovative variations like orange cashew shortbread and chocolate cashew shortbread, each recipe promises a unique culinary adventure. Prepare to embark on a journey of baking bliss as we guide you through the steps of creating these irresistible treats.
Check out the recipes below so you can choose the best recipe for yourself!
CASHEW SHORTBREAD
Molly Katzen (author of the legendary "Moosewood Cookbook") has a food column in my daily paper in which this recipe appeared shortly before the Christmas holidays. I made these and they were so good! The perfect treat for afternoon tea (or coffee)!
Provided by Impera_Magna
Categories Dessert
Time 30m
Yield 48 small cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- In a large bowl, combine butter, brown sugar, and sugar; beat at high speed for appx 3 minutes with electric mixer.
- Stir in cashews.
- Sift flour, salt, & baking powder directly into the bowl.
- Use your hands to mix the dough as quickly and efficiently as possible; form into a rough ball.
- Lightly flour a clean, dry work surface; add dough and roll out to appx 1/4" thick.
- Cut into simple shapes and place them on ungreased cookie sheet. (I cut them into diamonds, similar to bakalava -- didn't want to over-work the dough by re-rolling).
- Bake in center of oven for 10-15 minutes or until lightly browned on the bottom.
- Cool for at least 10 minutes before eating.
LEMON-GLAZED CASHEW SHORTBREAD
Number Of Ingredients 11
Steps:
- 1. Heat oven to 325°F. In large bowl, combine 3/4 cup powdered sugar and butter beat until light and fluffy. Add flour, 1/2 cup finely chopped cashews and ginger mix well. Press dough evenly in ungreased 15x10x1-inch baking pan. Sprinkle with coarsely chopped cashews press lightly into dough.2. Bake at 325°F. for 20 to 30 minutes or until edges are light golden brown. Place pan on wire rack. Immediately cut into 2 1/2-inch squares. Cut each square diagonally in half. Cool in pan 30 minutes or until completely cooled.3. In small bowl, combine all glaze ingredients, adding enough lemon juice for desired drizzling consistency. Remove cooled cookies from pan place on waxed paper. Drizzle with glaze.High Altitude (above 3500 feet): Decrease flour to 2 3/4 cups. Bake as directed above.Nutrition Information Per Serving: Serving Size: 1 Cookie * Calories: 100 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 3 g 15% * Cholesterol: 15 mg 5% * Sodium: 65 mg 3% * Total Carbohydrate: 11 g 4% * Dietary Fiber: 0 g 0% * Sugars: 5 g * Protein: 1 g * Vitamin A: 4% * Vitamin C: 0% * Calcium: 0% * Iron: 4% * Dietary Exchanges: 1/2 Fruit, 1 1/2 Fat or 1/2 Carbohydrate, 1 1/2 Fat
Nutrition Facts : Nutritional Facts Serves
Tips:
- For a richer flavor, use unsalted butter at room temperature. This will make the shortbread more tender and flavorful.
- If you don't have a food processor, you can chop the cashews and flour by hand. Just be sure to chop them very finely so that they blend well with the other ingredients.
- If the dough is too sticky, add more flour a little at a time until it comes together. However, be careful not to add too much flour, as this will make the shortbread tough.
- Chill the dough for at least 30 minutes before baking. This will help the shortbread hold its shape and prevent it from spreading too much in the oven.
- Bake the shortbread until it is just golden brown around the edges. Overbaking will make the shortbread dry and crumbly.
- Let the shortbread cool completely before cutting it into bars. This will help prevent the shortbread from falling apart.
Conclusion:
Cashew shortbread is a delicious and easy-to-make treat that is perfect for any occasion. With its buttery flavor and nutty crunch, this shortbread is sure to be a hit with everyone who tries it. Whether you are a seasoned baker or a beginner, I encourage you to give this recipe a try. You won't be disappointed!
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