Cardamom Cashew Balls

Photo by Levi Brown
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  • Makes 36 cookies
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 123 calories
    • Fat 9 g
    • Sat Fat 4 g
    • Cholesterol 13 mg
    • Sodium 103 mg
    • Protein 2 g
    • Carbohydrate 10 g
    • Sugar 3 g
    • Fiber 0 g
    • Iron 1 mg
    • Calcium 6 mg


  1. Check 2cups salted roasted cashews
  2. Check 2cups all-purpose flour, spooned and leveled
  3. Check 1/2teaspoon ground cardamom
  4. Check 1teaspoon kosher salt
  5. Check 1cup (2 sticks) unsalted butter, at room temperature
  6. Check 2/3cup confectioners’ sugar
  7. Check 1teaspoon pure vanilla extract


  1. Heat oven to 350° F. In a food processor, process the cashews until finely ground.
  2. In a large bowl, whisk together the ground cashews, flour, cardamom, and salt; set aside.
  3. Using an electric mixer, beat the butter and ⅓ cup of the sugar on medium-high until light and fluffy, 2 to 3 minutes. Beat in the vanilla.
  4. Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not overmix).
  5. Shape the dough into balls (about 1 tablespoon each) and place 2 inches apart on baking sheets.
  6. Bake, rotating the baking sheets halfway through, until just beginning to brown, 12 to 14 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
  7. Place the remaining ⅓ cup of sugar on a plate. A few at a time, roll the cookies in the sugar to coat.