Cashew Cardamom Coconut Cookies

 

Cashew Cardamom Coconut Cookies

Ingredients ( Yield – About 3 dozen little cookies)

  1. Butter – 2 sticks or 1 cup, softened
  2. Powdered sugar – 1 cup
  3. Vanilla extract – 1 tsp
  4. All purpose flour – 2 1/4 cup
  5. Ground cardamom –  1 tsp
  6. Finely chopped cashews – 1/2 cup
  7. Shredded coconut – 1/3 cup

Method

1. Preheat the oven to 350 F. Cream the butter and sugar using a hand mixer. Add the vanilla extract. Blend. Now add the all purpose flour and cardamom. Mix everything until you have a dough. Now add in the cashews and mix until evenly distributed. (I also mixed 2 tbsp shredded coconut with the dough as I love its flavor but that’s completely optional).

2. Place the shredded coconut in a shallow dish. Roll small spoonfuls of dough into balls. Now roll the balls in the coconut to coat them. Place the balls on a greased cookie sheet.

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3. Bake 20 – 25 minutes until the coconut is toasted. Use oven mitts to remove the cookies from the oven. Let the cookies cool for a couple of minutes in the pan, and then use a metal spatula to transfer them to a wire rack to cool completely.

 

Cashew Cardamom Coconut Cookies

 

Tips:

If you like coconuty flavor in cookies, you can mix about 2 tbsp shredded coconut with the dough.

Recipe Source – The Year of the Cookie By Rose Dunnington

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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