Tested till perfect Curry Cashew Thumbprints

Curry Cashew Thumbprints

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Holiday Cookbook: Fall 2010

  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 20 minutes
  • Portion size 45 cookies

Ingredients

  • 3/4 cup 3/4cupunsalted butter, softened
  • 2 tbsp 2tbspgranulated sugar
  • 1 tbsp 1tbspmild curry paste
  • 2 2eggeggs, separated
  • 1-3/4 cups 1-3/4cupsall-purpose flour
  • 1/4 tsp 1/4tspsalt
  • 1 cup 1cupfinely chopped unsalted cashewunsalted cashews
  • 1/3 cup 1/3cupmango chutney
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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 salt; 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.

Nutritional Information Per cookie: about

cal 82 pro 2g total fat 6g sat. fat 2g
carb 7g fibre 0 chol 17mg sodium 41mg

% RDI:

iron 4 vit A 3 folate 6
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