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


1Preheat oven to 350 degrees.

Process cashews in a blender or food processor until finely ground. Stir flour, cardamom, and salt into cashews. Set aside.
2With 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.
3Using 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.

About Cardamom Cashew Wedding Cakes

Course/Dish: Cookies