Curry Cashew Thumbprints
18 people added this to their Recipe Box
This recipe makes 45 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 8282 cal |
| pro | 2 g2g pro |
| total fat | 6 g6g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 7 g7g carb |
| fibre | 00 fibre |
| chol | 17 mg17mg chol |
| sodium | 41 mg41mg sodium |
| % RDI: | - |
| iron | 44 iron |
| vit A | 33 vit A |
| folate | 66 folate |
- Preparation time: 15 minutes
- Total time : 20 minutes
Ingredients
- 3/4 cup unsalted butter , softened3/4 cup unsalted butter, softened
- 2 tbsp granulated sugar 2 tbsp granulated sugar
- 1 tbsp mild curry paste 1 tbsp mild curry paste
- 2 eggs , separated2 eggs, separated
- 1-3/4 cups all-purpose flour 1-3/4 cups all-purpose flour
- 1/4 tsp salt 1/4 tsp salt
- 1 cup finely chopped unsalted cashews 1 cup finely chopped unsalted cashews
- 1/3 cup mango chutney 1/3 cup mango chutney
Preparation
In bowl, beat together butter, sugar and curry paste until fluffy; beat in egg yolks, 1 at a time. In small bowl, whisk flour with sa< stir into butter mixture until combined.
In shallow bowl, whisk egg whites until frothy. Place cashews in separate bowl. Roll dough by scant 1 tbsp (15 mL) into balls; roll each in egg whites, then in cashews to coat.
Arrange, 2 inches (5 cm) apart, on parchment paper–lined baking sheets. Without cracking dough, gently press finger into centre of each to make well.
Bake in 325°F (160°C) oven until browned on bottoms, 20 minutes. Let cool on pans on racks for 5 minutes, reforming wells if necessary. Transfer to racks; let cool.
Fill each well with about 1/2 tsp (2 mL) chutney.
In shallow bowl, whisk egg whites until frothy. Place cashews in separate bowl. Roll dough by scant 1 tbsp (15 mL) into balls; roll each in egg whites, then in cashews to coat.
Arrange, 2 inches (5 cm) apart, on parchment paper–lined baking sheets. Without cracking dough, gently press finger into centre of each to make well.
Bake in 325°F (160°C) oven until browned on bottoms, 20 minutes. Let cool on pans on racks for 5 minutes, reforming wells if necessary. Transfer to racks; let cool.
Fill each well with about 1/2 tsp (2 mL) chutney.
Source : Canadian Living Holiday Cookbook: Fall 2010
Related content
-
Ginger Crisps
Known as pepparkakor in Sweden, these crisp, well-spiced ginger cookies pair nicely with Glogg....
-
-
-
Double Vanilla Sugar Cookies
Two sources of vanilla give these cookies a deep and complex vanilla taste. Put the scraped bean...
