Cardamom Cashew Balls

Cardamom Cashew Balls
Levi Brown
Pungent ground cardamom lends a warm quality to this variation made with roasted cashews.

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Makes 36 cookies
preparation
25
minutes
cooking
80
minutes

Ingredients

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

Directions

  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.
Dawn Perry
November 2011

Nutritional Information

  • Per Serving
  • Calories 123
  • 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
What does this mean? See Nutrition 101.

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