Food > Recipe Directory > Courses/Meal Type > Snacks > Cashew Crumbles
Cashew Crumbles Recipe
Cashew Crumbles
Ingredients
- 2 cups (500 mL) raw cashews
- 1 cup (250 mL) unsalted butter, softened
- 1/4 cup (60 mL) packed dark brown sugar
- 1/2 tsp (2 mL) cardamom
- 1/2 tsp (2 mL) salt
- 2 cups (500 mL) all-purpose flour, sifted
- 2/3 cups (150 mL) (approx) Demerara sugar
Preparation
Toast cashews in centre of 350°F/180°C oven until fragrant and light golden, about 8 minutes; let cool. In food processor, finely chop.
In large bowl, beat butter with brown sugar until smooth; beat in cardamom and salt. Stir in flour and cashews until thoroughly blended. Lightly knead, then form dough into ball; wrap and refrigerate for 30 minutes.
Place Demerara sugar in bowl. With moistened hands, form level 1 tbsp/15 mL of the dough into ball for each cookie; roll in Demerara sugar to coat, placing cookies 1 inch/2.5 cm apart, on parchment paper-lined baking sheets (remoistening hands to ensure sugar will stick to cookies and using extra Demerara sugar, if necessary).
Bake in centre of 325F/160C oven until light golden, about 20 minutes. Transfer cookies to racks; let cool completely.
Makes about 64 cookies.
- Serving(s)
- 64 cookies
| Per cookie: about | |
|---|---|
| Calories | 75 |
| Protein | 1 g |
| Fat (total) | 5 g |
| Sat. Fat | 2 g |
| Carbohydrate | 7 g |
| Fibre | Trace |
| Cholesterol | 8 mg |
| Sodium | 20 mg |
| Calcium | 1 % RDI |
| Iron | 4 % RDI |
| Vitamin A | 3 % RDI |
| Folate | 4 % RDI |
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Source
Homemakers Magazine: December/January 2009
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