Cardamom Cashew Balls
Makes 36 cookies|
Hands-On Time:
|
Total Time:
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
- Heat oven to 350° F. In a food processor, process the cashews until finely ground.
- In a large bowl, whisk together the ground cashews, flour, cardamom, and salt; set aside.
- 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.
- Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not overmix).
- Shape the dough into balls (about 1 tablespoon each) and place 2 inches apart on baking sheets.
- 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.
- Place the remaining ⅓ cup of sugar on a plate. A few at a time, roll the cookies in the sugar to coat.
Nutritional Information
- Per ServingServing Size: 1 cookie
- Calories 123
- Fat 9g
- Sat Fat 4g
- Cholesterol 13mg
- Sodium 103mg
- Protein 2g
- Carbohydrate 10g
- Sugar 3g
- Fiber 0g
- Iron 1mg
- Calcium 6mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
These cookies can be kept at room temperature, between sheets of wax paper or parchment in an airtight container, for about
3 days.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
