- Portion size 45 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
- 3/4 cups unsalted butter softened
- 2 tablespoons granulated sugar
- 1 tablespoon mild curry paste
- 2 eggs separated
- 1 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup finely chopped unsalted cashew
- 1/3 cup mango chutney
MethodIn 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 facts Per cookie: about
- Sodium 41 mg
- Protein 2 g
- Calories 82.0
- Total fat 6 g
- Cholesterol 17 mg
- Saturated fat 2 g
- Total carbohydrate 7 g
- Iron 4.0
- Folate 6.0
- Vitamin A 3.0