Cardamom Cashew Wedding Cakes

Name: Cardamom Cashew Wedding Cakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 36
Ingredients: 2 c salted, roasted, cashews; 2 c all purpose flour; 1/2 tsp cardamom; 1/2 tsp sea salt; 1 c unsalted butter, at room temperature; 1 c powdered sugar, divided; 1 tsp vanilla extract

By Kathie Carr
@kathiecc

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.

Rating:

★★★★★ 2 votes5

Comments:

1 Comment

Serves:

Prep:

20 Min

Cook:

15 Min

Ingredients

2 c

salted, roasted, cashews
2 c

all purpose flour
1/2 tsp

cardamom
1/2 tsp

sea salt
1 c

unsalted butter, at room temperature
1 c

powdered sugar, divided
1 tsp

vanilla extract
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How to Make Cardamom Cashew Wedding Cakes

Step-by-Step

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.
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.
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.