Cashew Cookies Recipe

Ingredients

• 3/4 cup raw cashews (3 1/2 oz)
• 1/2 cup all-purpose flour
• 1/3 cup cornstarch
• 6 tablespoons unsalted butter, softened
• 1/4 cup sugar
• 1/8 teaspoon salt
• parchment paper

Instructions

1. Put the oven rack in the middle position and preheat the oven to 375°F.
2. Pulse 1/2 cup of raw cashews in a food processor until finely chopped, being careful not to turn them into a paste. Transfer the chopped nuts to a large shallow baking pan.
3. Toast the nuts in the oven, stirring every two minutes to prevent burning, until they are pale golden, which takes about 6 to 8 minutes. Let them cool completely in the pan.
4. In a bowl, whisk together 1/2 cup all-purpose flour and 1/3 cup cornstarch until well combined.
5. In a large bowl, beat together 6 tablespoons of softened unsalted butter and 1/4 cup sugar using an electric mixer at medium-high speed for about 3 minutes if using a stand mixer, or 5 minutes if using a handheld mixer, until the mixture is pale and fluffy. Add the cooled toasted ground cashews and 1/8 teaspoon salt, beating until combined.
6. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until a dough forms.
7. Form the dough into a rectangular block and roll it out between two sheets of parchment paper with a rolling pin, aiming for a rectangle of about 10 by 8 inches.
8. Chill the rolled dough between the parchment on a baking sheet until firm, which should take about 10 minutes.
9. While the dough chills, coarsely chop the remaining 1/4 cup of cashews.
10. After chilling, discard the top sheet of parchment and sprinkle the dough with the coarsely chopped nuts. Bake in the oven until the cookies are golden, which should take 14 to 16 minutes.
11. Once baked, transfer the shortbread to a rack and let it cool completely. You can break them into rough shapes with your hands, or for cleaner cuts, slice the still-hot shortbread into approximately 8 cookies using a pizza or pastry wheel.