Cashew Crescent Cookies Recipe
Servings: 6
Ingredients
- 2 1/3 c. all purpose flour
- 1 c. + 2 tbsp cashews, toasted
- 1 dsh salt
- 1 1/4 c. unsalted butter, room temperature
- 1/3 c. sugar icing sugar, for dusting
Directions
- Preheat oven to 350 F. Pulse flour, cashews and salt in food processor till cashews are finely minced (but not grnd). Set aside. Cream butter and sugar till fluffy. Stir in flour till dough comes together and is soft.
- 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 possibly parchment-lined baking sheet, leaving about 11/2 inches between cookies. Bake for 15 to 20 min, till golden. Cold on baking sheet for 10 min then toss in icing sugar while still hot.
- Yield: Approximately 3 dozen cookies.
- Cashew Crescent Cookies, along with Cashew Madeleines and Cashew Brandy Snaps, make a terrific cashew cookie platter. Recipes available on this website.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 6 servings | |
| Calories 716 | |
| Calories from Fat 445 | 62% |
| Total Fat 51.24g | 64% |
| Saturated Fat 26.8g | 107% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 238mg | 10% |
| Potassium 228mg | 7% |
| Total Carbs 56.57g | 15% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.82g | 3% |
| Protein 10.39g | 17% |
