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
- Quick Glance
- 15 M
- 1 H, 10 M
- Makes 24 to 30 cookies
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.
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.
Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
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.
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. Click here for more information on storing and freezing your cookies.)
Recipe Testers' Reviews
Everyone loved this cardamom and cashew cookies recipe. They came out light, airy, and delicate. The flavor was nutty, not overly sweet, and buttery. They were reminiscent of a Russian tea cake, only thin and crisp. I combined the ingredients in my stand mixture and everything came together effortlessly. I was wondering how thin to smoosh the dough and decided on about 1/8 inch. This worked very well. The cookies smelled wonderful while they baked. It took about 20 minutes or so for the edges to become lightly brown and crisp. They disappeared pretty quickly.
As I started to read over this cardamom and cashew cookies recipe, I was surprised to not see ingredients I expect in a cookie recipe, like eggs, sugar, and baking soda or powder. But the recipe was very easy and took so little time to put together. These reminded us of cookies we had in Europe and Africa—not too sweet and perfectly buttery and melt-in-your-mouth. The dough was very sticky but easy to work. I dusted my glass with flour after flattening each cookie. When I took the cookies out of the oven, they were golden on the edges. I covered each with a light dusting of confectioners sugar that quickly disappeared, so I repeated this process with a thicker layer. They were amazing! Kind of a mix between a shortbread cookie and a wedding cookie without the larger nut pieces (I ground my cashews to graham cracker crumb size so you could not tell they were there). Definitely a recipe to keep!