Cardamom Cashew Wedding Cakes

Kathie Carr


I found this recipe in a church cookbook published a couple of years ago. Since I love cardamom I had to try it and it does live up to expectations.

These cookies are nice for the holidays or a bake sale. They are just a litle different. If you like cardamom you will like these, too.


★★★★★ 2 votes

20 Min
15 Min


  • 2 c
    salted, roasted, cashews
  • 2 c
    all purpose flour
  • 1/2 tsp
  • 1/2 tsp
    sea salt
  • 1 c
    unsalted butter, at room temperature
  • 1 c
    powdered sugar, divided
  • 1 tsp
    vanilla extract

How to Make Cardamom Cashew Wedding Cakes


  1. Preheat oven to 350 degrees.

    Process cashews in a blender or food processor until finely ground. Stir flour, cardamom, and salt into cashews. Set aside.
  2. With mixer beat together butter and 1/3 cup of the powdered sugar. Continue beating on medium speed for 3-4 minutes until light and fluffy. Mix in vanilla.

    Turn mixer speed to low and gradually add flour mixture, beating just until ingredients are combined. Do not over-mix or cookies will not be tender.
  3. Using about 1 tablespoon of dough for each, shape dough into balls. Place these about 2 inches apart on ungreased cookie sheets.

    Bake for about 10-12 minutes, watching carefully so cookies do not over-bake or burn. Remove from oven. Cool for 3-4 minutes. Roll warm cookies in remaining 2/3 cup sugar.

Printable Recipe Card

About Cardamom Cashew Wedding Cakes

Course/Dish: Cookies

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