Cashew Cookies
Cornstarch is one of the secret ingredients behind this traditional crumbly Brazilian cookie. Ground cashews are the other, contributing their distinct brand of richness and nutty sweetness. These delightful treats are quick to prepare and perfect for a light snack. Enjoy the authentic taste of South American baking with this simple, plant-based recipe.
Simple Tasty Recipes
Ingredients for 8 Servings
-
3/4 cup (3 1/2 oz)
-
1/2 cup
-
1/3 cup
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6 tablespoons
-
1/4 cup
-
1/8 teaspoon
-
as needed
Time
Goes Great with
Method
- Put oven rack in middle position and preheat oven to 375°F.
- Pulse ½ cup nuts in a food processor until finely chopped, being careful not to process to a paste, then transfer to a large shallow baking pan.
- Toast nuts, stirring every 2 minutes to prevent edges from burning, until pale golden, 6-8 minutes. Cool completely in pan.
- Whisk together flour and cornstarch in a bowl.
- Beat together margarine and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer or 5 with a handheld.
- Add toasted ground nuts and salt and beat until combined. Reduce speed to low, then add flour mixture and mix just until a dough forms.
- Form dough into a rectangular block and roll out between 2 (12-inch long) sheets of parchment with a rolling pin into a 10- by 8-inch rectangle.
- Chill dough in parchment on a baking sheet until firm, about 10 minutes.
- Meanwhile, coarsely chop remaining ¼ cup nuts.
- Discard top sheet of parchment and sprinkle dough with coarsely chopped nuts. Bake until golden, 14-16 minutes.
- Transfer shortbread to a rack and cool completely, then break into rough shapes with your hands.
- Keep cookies in an airtight container at room temperature 1 week. For a neater cookie, cut shortbread, while still hot, into 8 (roughly 8- by 1 ½-inch) cookies with a pizza/pastry wheel or sharp large knife.
Notes:
Courtesy Gourmet Magazine. Keep cookies in an airtight container at room temperature for up to 1 week.
Serving info: Total recipe: 338g · Yields 8 portions · Portion size: 42g
| Nutrient | Per 100g | Per Portion | % Daily Value |
|---|---|---|---|
| Energy (kcal) | 510 | 215 | 11% |
| Carbohydrates (g) | 48.9 | 20.6 | 7% |
| ↳ of which sugars (g) | 16.6 | 7.0 | |
| Dietary fiber (g) | 1.6 | 0.7 | 3% |
| Protein (g) | 7.1 | 3.0 | 6% |
| Total fat (g) | 33.3 | 14.1 | 18% |
| ↳ saturated (g) | 7.4 | 3.1 | 16% |
| ↳ monounsaturated (g) | 16.0 | 6.8 | |
| ↳ polyunsaturated (g) | 7.7 | 3.3 | |
| ↳ trans (g) | 0 | 0 | |
| Sodium (mg) | 292 | 123 | 5% |
| Calcium (mg) | 13.6 | 5.8 | 0% |
| Iron (mg) | 2.8 | 1.2 | 7% |
| Potassium (mg) | 212 | 90 | 2% |
| Vitamin C (mg) | 0.1 | 0.1 | 0% |
| Vitamin B12 (µg) | 0 | 0 | 0% |
Ingredient data sources
- Raw cashews — 99g — Nuts, cashew nuts, raw — USDA FDC
- All-purpose flour — 60g — Wheat flour, white, all-purpose, unenriched — USDA FDC
- Cornstarch — 43g — Cornstarch — USDA FDC
- Vegan margarine — 85g — Margarine, regular, 80% fat, composite, stick, without salt — USDA FDC
- Sugar — 50g — Sugars, granulated — USDA FDC
- Salt — 0.7g — Salt, table — USDA FDC
⚠️ = estimated or sourced outside the listed databases.
% Daily Value based on FDA 2020 Daily Values for adults (2,000 kcal diet).
Goes Great with
10 mins
