Curry Cashew Thumbprints Curry Cashew Thumbprints

Author: Canadian Living

  • Portion size 45 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2010



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 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
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Curry Cashew Thumbprints