Buttery shortbread has always appealed to me – I’m a cookie girl at heart, and I love the versatility of crisp and crumbly shortbread. It’s hard to beat a cookie that can be flavored with anything from lavender to chocolate! In this variation, cashews give the dough a smooth nuttiness and add a crunchy topping. Toasting them first draws out their flavor, and they enrich the shortbread with a hint of salt.
Toasted Cashew Shortbread
Adapted from Martha Stewart
3/4 cup cashews, toasted
1 2/3 cups flour
2/3 cup powdered sugar
1 cup unsalted butter, at room temperature
1 tsp vanilla
Preheat oven to 325°F and spray a 13 x 9-inch baking dish with cooking spray, then line bottom with parchment paper. Pulse 1/4 cup toasted cashews in a food processor until coarsely ground; place in a medium bowl and whisk together with flour and powdered sugar.
Beat butter with a mixer on medium-high speed until smooth. Beat in vanilla, then reduce speed to low and gradually add flour mixture; mix just to combine. Using a sheet of parchment paper, gently press dough evenly into bottom of prepared dish. Coarsely chop remaining 1/2 cup toasted cashews and scatter over dough, pressing gently.
Bake until firm and lightly browned, 20 to 25 minutes (cover pan with foil if browning too quickly). Cool completely in dish on a wire rack, then use a sharp knife to slice into squares. Store in an airtight container for up to 1 month.
Yield – 24 cookies (serving size: 1 cookie)
Calories – 140
Carbs – 12