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Cashew Crescent Cookies

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Cashew Crescent Cookies 

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Recipe summary

Cashew Crescent Cookies, along with Cashew Madeleines and Cashew Brandy Snaps, make a terrific cashew cookie platter.

Preparation time:
Cooking time:
Yield: 6

Ingredients

  • 2 1/3 cups all purpose flour
  • 1 cup + 2 tbsp cashews, toasted
  • dash salt
  • 1 1/4 cups unsalted butter, room temperature
  • 1/3 cup sugar
  • icing sugar, for dusting

Directions

  1. Preheat oven to 350°F. Pulse flour, cashews and salt in food processor until cashews are finely chopped (but not ground). Set aside. Cream butter and sugar until fluffy. Stir in flour until dough comes together and is soft.
  2. Roll a tablespoonful of dough into a ball then into a log shape (the more you handle the dough, the more pliable it is and easier to shape). Bend into a crescent and place on a greased or parchment-lined baking sheet, leaving about 1½ inches between cookies. Bake for 15 to 20 minutes, until golden brown. Cool on baking sheet for 10 minutes then toss in icing sugar while still warm.
  3. Yield: Approximately 3 dozen cookies.

Pitchin' In
Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

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