Cashew and Cardamom Slice-and-Bake Cookies

Cashew and Cardamom Slice-and-Bake Cookies IMAGE Author: Canadian Living Credits: Cashew and Cardamom Slice-and-Bake Cookies IMAGE

These spiced sugar cookies are a breeze to make during the busy holiday season. We've topped them with store-bought chocolate rosettes, but chocolate-covered cashews make a tasty substitution.

  • Portion size 50 servings
  • Credits : Canadian Living Magazine: December 2015

Ingredients

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1/4 cup cashew butter
  • 2 teaspoons vanilla
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 100 g dark chocolate (about 3 1/2 oz) melted and slightly cooled
  • 100 g white chocolate (about 3 1/2 oz) melted and slightly cooled
  • 50 chocolate rosettes (approx)

Method

In large bowl, beat butter with sugar until fluffy; beat in cashew butter and vanilla. In separate bowl, whisk together flour, cardamom and salt; stir into butter mixture in 2 additions. Knead gently just until dough comes together.

Divide dough into thirds. Working with one-third at a time, place dough on large piece of plastic wrap. Covering loosely with plastic wrap, shape into 8-inch (20 cm) long log; twist ends of plastic wrap to seal. Refrigerate until firm, about 2 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks; let stand at room temperature for 20 minutes before continuing with recipe.)

Trim ends of logs; slice dough into scant 1/2-inch (1 cm) thick rounds, reshaping as necessary. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 350?F (180?C) oven just until tops are no longer shiny, 10 to 12 minutes. Let cool on pans for 2 minutes; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 2 weeks or freeze for up to 1 month.)

Drizzle dark chocolate and white chocolate over cookies; top each cookie with 1 chocolate rosette. Refrigerate until set, about 15 minutes. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days.)

Tip from The Test Kitchen: Thoroughly stir the nut butter before measuring it out to reincorporate any oil that may settle on top.

Nutritional facts per cookie: about

  • Sodium 23 mg
  • Sugars 7 g
  • Protein 1 g
  • Calories 104.0
  • Total fat 6 g
  • Potassium 36 mg
  • Cholesterol 10 mg
  • Saturated fat 3 g
  • Total carbohydrate 12 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cashew and Cardamom Slice-and-Bake Cookies

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