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!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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)
Directions
Step 1
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
Step 2
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.
Step 3
Mix in the vanilla extract until incorporated.
Step 4
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.
Step 5
Fold in the finely chopped cashews, ensuring they are evenly distributed throughout the dough.
Step 6
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.
Step 7
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.).
Step 8
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.
Step 9
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Step 10
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.
Step 11
Store in an airtight container at room temperature for up to one week. Enjoy your buttery cashew shortbread with tea or coffee!
Nutrition Facts
| Serving size | (671.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3458.7 |
| Total Fat 230.0g | 0% |
| Saturated Fat 124.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 493.4mg | 0% |
| Sodium 638.8mg | 0% |
| Total Carbohydrate 314.4g | 0% |
| Dietary Fiber 9.7g | 0% |
| Total Sugars 105.1g | |
| Protein 45.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 117.7mg | 0% |
| Iron 18.1mg | 0% |
| Potassium 983.9mg | 0% |
Source of Calories