Cashew Shortbread Cookies

7 Comments

I’m not sure about you, but everyone around me (even strangers in the elevator) keeps saying, “I can’t believe the holidays are here” or some variation of “I can’t believe” dealing with the end of the year. But, it happens every year, no? Why is it we can’t better prioritize ourselves to expect these things that happen regularly? Well, I’m part of that everyone, and it always amazes me how quickly the year passes.

And every year, I think about getting involved with a cookie swap, but it never happens because the holidays always sneak up on me. This year was different. I found out about The Great Food Blogger Cookie Swap from Sweets by Sillianah early on, and I committed! I would have loved to host a cookie swap or participated in other B&M swaps, but this is a good start for me. Next year we’ll see if I can graduate to some of those.

Thank you Julie and Lindsay for hosting and organizing such a wonderful event, and I hope these little cashew shortbread cookies made it safely over the river and through the woods!

Cashew Shortbread Cookies
Ingredients:
1 cup butter
1 teaspoon vanilla extract
6 tablespoons powdered sugar
2 cups flour
1 cup chopped cashews
1/3 cup powdered sugar for decoration

Directions:
1. Preheat oven to 350 degrees F.
2. In a medium bowl, cream butter and vanilla until smooth.
3. Sift the 6 tablespoons powdered sugar and flour together and mix into the butter mixture until just blended. Mix in the chopped cashews.
4. Roll dough into 1 inch balls, and place them about 2 inches apart on a Silpat-lined cookie sheet.
5. Bake for 12-15 minutes in the preheated oven. Let cool about 10 minutes, then roll cookies in remaining powdered sugar. Roll cookies a second time if desired.

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Categories: Recipes

7 Responses to “Cashew Shortbread Cookies”

  1. Lillian:

    I’m totally one of those people that’s wondering where the year went… weren’t we just experiencing that heat wave in July? Seriously feel like time goes faster as we get older. sigh… =P

    Glad you found out about the #fbcookieswap (thanks for the mention =)) – I thought maybe I would see you at the #NYcookieswap. I would have loved to swap cookies with you! I love these type of cookies – they’re like Russian tea cakes or Mexican wedding cookies. so yummy…

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    talida Reply:

    I wish I could have participated in more cookie swaps! I’ll have to plan ahead next year.. and I was pretty happy with these cookies! They originally were supposed to be flat cookies, but after I made the first batch, I knew they wouldn’t survive a trip through the mail. Thus they turned into cashew-Russian tea cakes :P

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  2. Kody:

    I got your cookies in the mail a few days ago and they are delish! Thank you!

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    talida Reply:

    Wonderful, thanks for letting me know! :)

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  3. Jillian @ Sprinkle Massacre:

    Thank you for the cookies! They are SO delicious! I will definitely be back here to check out and try lots of your recipes! :)

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    talida Reply:

    Thank you Jillian! I’m so glad to have gotten to know more bloggers through the cookie swap! :)

    [Reply]

  4. Cookies Cookies Everywhere:

    [...] second batch of cookies came from Talida at Talida Bakes. Her cashew shortbread cookies were [...]

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