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Cashew Shortbread

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“Molly Katzen (author of the legendary "Moosewood Cookbook") has a food column in my daily paper in which this recipe appeared shortly before the Christmas holidays. I made these and they were so good! The perfect treat for afternoon tea (or coffee)!”
READY IN:
30mins
YIELD:
48 small cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. In a large bowl, combine butter, brown sugar, and sugar; beat at high speed for appx 3 minutes with electric mixer.
  3. Stir in cashews.
  4. Sift flour, salt, & baking powder directly into the bowl.
  5. Use your hands to mix the dough as quickly and efficiently as possible; form into a rough ball.
  6. Lightly flour a clean, dry work surface; add dough and roll out to appx 1/4" thick.
  7. Cut into simple shapes and place them on ungreased cookie sheet. (I cut them into diamonds, similar to bakalava -- didn't want to over-work the dough by re-rolling).
  8. Bake in center of oven for 10-15 minutes or until lightly browned on the bottom.
  9. Cool for at least 10 minutes before eating.

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