We gotta confess something. The original title of this cardamom and cashew cookies recipe is the wafty and wonderful “Clouds of Cardamom and Cashew Cookies,” which refers to how the unbaked blobs of dough appear after being carefully smashed on the baking sheet but before being baked…uh, with a smidgen of imagination, perhaps. Anyways, while it was the whimsical title that initially wooed us, it was the ethereal and delicate texture and sweet-but-not-too-sweet taste that truly captured our hearts.–Renee Schettler Rossi
LC Disappearing Act Note
These magically delicate and nuanced cookies satisfy the little kid cookie craving in an adult sorta way. A word of caution: You may have already noticed that when you dust warm-from-the-oven cookies with confectioners’ sugar, the powdery stuff tends to be absorbed by the cookie, making your white dusting magically disappear. If this happens, just wait a little while for the cardamom and cashew cookies to cool and then try, try again—this time with a slightly thicker coating of sugar. (That probably won’t be the only trickiness you experience in terms of these cookies disappearing, though.)
Cardamom and Cashew Cookies Recipe
- Quick Glance
- 15 M
- 1 H, 10 M
- Makes 24 to 30 cookies
- 1/2 cup (65 grams) raw crushed cashews
- 2 sticks (8 ounces) unsalted butter, chilled and cut into large pieces
- 1/4 cup confectioners’ sugar, plus plenty more for dusting
- 2 cups all-purpose flour, plus more for dusting
- 2 teaspoons vanilla extract
- 1 teaspoon ground cardamom
- 1/8 teaspoon salt
- 1. Pulse the cashews in a food processor along with 1 to 2 tablespoons flour until the pieces are uniformly fine and the size of graham cracker crumbs destined for a pie crust. Be careful not to process the cashews so long that they clump and turn into cashew butter.
- 2. Using either a stand mixer or a wooden spoon and your biceps, combine the butter and confectioners’ sugar in a bowl to form a stiff mixture. Add the remaining flour, cashews, vanilla, cardamom, and salt, and mix well to form a dough. Cover and let stand for 30 minutes at room temperature.
- 3. Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
- 4. Shape small balls of dough, about 1 inch in diameter, and place them on the baking sheet, spacing them a couple inches apart. Smash the balls with the bottom of a small glass lightly dipped in flour to prevent sticking. (You may need to dip the glass in flour for each cookie to prevent sticking. If the glass still sticks to the cookie dough, twist it as you pull up on the glass.) Make sure the cookies don’t touch one another.
- 5. Bake the cookies for 18 to 20 minutes or so. They’re done when the edges are a pale golden color and the bottoms, if you peek, are uniformly pale golden brown. Dust the cookies generously with confectioners’ sugar. If the sugar is instantly absorbed by the warm cookies, wait a few moments to let them cool and then dust them again with a slightly thicker layer of sugar. Let the cookies cool on wire racks. (The cookies will keep for a few days in an airtight container.)
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