Cashew Crescent Cookies

Cashew Crescent Cookies
6 servings

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



2 ⅓
cup all purpose flour
cup + 2 tbsp cashews, toasted
dash salt
1 ¼
cup unsalted butter, room temperature
cup sugar
icing sugar, for dusting


Step 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.

Step 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.

Step 3

Yield: Approximately 3 dozen cookies.

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