Cashew Shortbread Recipes

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CASHEW SHORTBREAD



Cashew Shortbread image

Molly Katzen (author of the legendary "Moosewood Cookbook") has a food column in my daily paper in which this recipe appeared shortly before the Christmas holidays. I made these and they were so good! The perfect treat for afternoon tea (or coffee)!

Provided by Impera_Magna

Categories     Dessert

Time 30m

Yield 48 small cookies

Number Of Ingredients 7

1 cup unsalted butter, softened
1/2 cup light brown sugar, packed
3 tablespoons sugar
1 cup finely minced cashews
2 cups unbleached all-purpose flour (plus extra for handling the dough)
1/2 teaspoon salt
1/2 teaspoon baking powder

Steps:

  • Preheat oven to 350.
  • In a large bowl, combine butter, brown sugar, and sugar; beat at high speed for appx 3 minutes with electric mixer.
  • Stir in cashews.
  • Sift flour, salt, & baking powder directly into the bowl.
  • Use your hands to mix the dough as quickly and efficiently as possible; form into a rough ball.
  • Lightly flour a clean, dry work surface; add dough and roll out to appx 1/4" thick.
  • Cut into simple shapes and place them on ungreased cookie sheet. (I cut them into diamonds, similar to bakalava -- didn't want to over-work the dough by re-rolling).
  • Bake in center of oven for 10-15 minutes or until lightly browned on the bottom.
  • Cool for at least 10 minutes before eating.

POLVORON WITH CASHEWS (FILIPINO SHORTBREAD)



Polvoron With Cashews (Filipino Shortbread) image

Polvoron is a shortbread cookie/candy and a delicacy in the Philippines. Unlike normal cookies, it's not baked. It's typically made up of toasted flour, sugar, and powdered milk and then pressed into a Polvoron press/molder. If you don't have a molder (like me) you can use a mini cupcake pan. I typically make mine with toasted cashews. Polvoron is typically individually wrapped like candies and given as gifts. I usually don't wrap mine since I make them for myself. I just store them in an airtight container. Watch out, these are highly addictive and delicious with tea!!!

Provided by Pamelamb

Categories     Dessert

Time 1h

Yield 30 Polvoron Cookies, 30 serving(s)

Number Of Ingredients 7

2 cups all-purpose flour
2 cups powdered whole milk (ex ( Nestle Nido)
1 cup sugar
1 cup melted butter
1 pinch salt
1 cup of crushed cashews (optional)
30 pieces paper, cellophane cut into 5-inchx5-inch squares (will be used for wrapping each Polvoron)

Steps:

  • If you want to make it with cashews: If you haven't done so already, crush the cashews. I like to crush it to the point where about half of it is almost powder and the rest is in small pieces. Over medium heat, melt a sliver of butter and toast the crushed cashews stirring occasionally until golden brown.
  • Using a large skillet, toast the flour over medium to low heat. You want to make sure that you are stirring it continuously to avoid burning. Be patient! This can take up to 20-30 minutes. Just continue until the flour is tan/beige in color. Once toasted, remove from heat and allow it to cool completely.
  • Sift cooled toasted flour with the pinch of salt into a large mixing bowl.
  • In another large mixing bowl, sift together the powdered milk and the sugar.
  • Add the flour mixture into the powdered milk/sugar mixture and stir well.
  • Once combined, sift all the ingredients together back into the other large bowl (the one that previously held the flour).
  • Pour in the melted butter into the mixture and stir well. The texture will be like lightly damp sand.
  • If you have a molder, simply fill the mold with the mixture and press firmly with the back of a spoon. Release the shaped polvoron and set aside and repeat.
  • If you don't have a molder (like me), use a mini cupcake pan:.
  • Fill the mini cupcake pan with the mixture and press with the back of a spoon. If you want a completely flat surface on top, you can use the cap of a bottle. Once all cupcake holes are filled, place a tray (or a cutting board) big enough to cover the whole tray and carefully flip it over. The result will be perfectly shaped biscuits. If it doesn't come out, you can try using a meat pounder and lightly hit the tray when it's flipped over.
  • Once you have molded all of the Polvorons, stack and store into an airtight container. Freeze for a couple of hours and remove.
  • If you want to, wrap each Polvoron individually with the cellophane paper.

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