Toasted Cashew Cookies

This cookie is super light and airy, and it’s packed full of nuttiness! Toasted Cashew Cookies are packed with both ground cashews and chopped cashews. Topped with cashews as well, this cookie is most certainly for the cashew lover! These are a must for any Christmastime nut lover!

I have learned recently that one of the secrets to a light and airy cookie, like these Toasted Cashew Cookies, is the use of vegetable shortening. In this recipe, it completely replaces the butter you might normally find. Once Christmas is over and life returns to its normal pace, I’m going to experiment more with vegetable shortening. Why? Because it’s cheaper than butter and I happen to love the lightness of these cookies.

These cookies are light, slightly crispy, and they have a great crumble to them. They remind me very much of shortbread, but of course, there’s a lot of really good nutty flavour in these! These cookies are perfect for sharing. They pack well and will keep fresh for a few days in a cookie bag or box. Not only should these cookies be a part of your 2021 holiday baking, but make them a part of your annual cookie giveaway.

LORD BYRON’S 24 COOKIES OF CHRISTMAS – VOLUME 4

I can’t believe that this cookie is the last of my fourth annual 24 Cookies of Christmas series! I have to tell you, it wasn’t easy to bring this series back for the fourth year. The first three years consisted of 24 cookie recipes each, for a total of 72 recipes. I had to get really creative this year in hopes of posting 24 more Christmas cookie recipes.

You might be asking yourself, how many Christmas cookie recipes could one possibly have or need? Well, I say you can never have too much of a good thing. And, I love having lots of choices. Who wants to bake the same holiday cookies year after year?

So, Dear Reader, here we are at the end. As much as I get angry at myself for taking on such a huge task, I do enjoy it so much and I miss it when it comes to an end. So, guess what!? I’m not stopping!!! That’s right, I’m going to continue posting new recipes in a brand new series starting on Monday. (I figure I’m entitled to a little break after posting new recipes for the last 24 straight days! Ha!)

So, after this coming weekend, I will share a new recipe every single day for 12 consecutive days – yes, even on Saturday and Sunday. Fresh off of my 12 Truffles of Christmas countdown, and this 24 Cookies of Christmas Volume 4 series, I’m starting another mini series called 12 No Bake Christmas Treats. But, first, we have to talk about these Toasted Cashew Cookies!

INGREDIENTS NEEDED TO MAKE THESE COOKIES:

1. Vegetable Shortening – More commonly known as Crisco, vegetable shortening helps to keep baked goods lighter and flakier. If you don’t have any, you can substitute it with half butter and half margarine. You MUST make sure your butter and margarine are both at room temperature, otherwise it will not work. Combine both ingredients with a spatula until well mixed.
2. Confectioner’s Sugar – Also known as powdered sugar.
3. Egg – You need one large egg at room temperature. Remove the egg from the fridge 30 minutes before using.
4. Vanilla Extract – This extract pairs so well with salted, toasted cashews!
5. Whole Salted Cashews – It’s best to buy whole cashews and ground and chop them at home. Ground cashews are not the same as cashew flour!
6. Flour – I always use all-purpose flour, unless otherwise stated.

GROUND CASHEWS OR CASHEW FLOUR?

Cashew flour will not work well in this recipe. Cashew flour is extremely fine in comparison to ground cashews. The coarse texture of the ground cashews is what makes this cookie hold together well. Using cashew flour instead will most certainly make the dough much harder to work with. In addition, you’ll lose that texture.

You have two choices here – buy ground cashews or make your own. Unless you have a brand of ground cashews that you know and trust, do it yourself. It’s super easy and much cheaper when you compare the price gram for gram.

Place the cashews into a food processor. Please note, if you are making your own ground cashews at home, toast them first! I’ll tell you how in the next section. When you do ground the cashews, remember that we do not want flour or butter here! Literally, pulse the cashews two to three times maximum. Want you want is a coarse sand-like consistency. The key here is to keep the cashews from becoming mushy or moist.

TOASTING CASHEWS

The first thing you should do it to toast your nuts. How do you do that? It’s very simple! To be perfectly honest, this applies to any nuts or seeds, not just the nuts in this recipe. If you are not familiar with toasted nuts, then please try it just once. You will probably never revert to using nuts in your cooking or baking again without toasting them first!

I have tried using non-stick frying pans for toasting, but nothing works as well as a stainless steel pan. You could use a cast iron pan, but since they get very hot and retain heat so well, it’s easier to burn the nuts. See the frying pan in this picture? That’s the exact one that I use all the time. I’m not suggesting you run out and buy this same cookware set, but I want you to see the pan – remember, do not use non-stick if possible. You’ll get better results will plain stainless steel.

So, unlike most cooking where you’re required to preheat first, you don’t want to apply that same rule to toasting nuts. Add the nuts to a cold pan. Place the pan on the burner and turn the heat on – no higher than medium and probably even less if using a gas burner.

Keep the nuts moving about. I use a rubber spatula. Once you start to smell that warm and toasty aromatic smell, pay close attention. The nuts will take on a darker colour. Don’t let them get too dark. Once you’re satisfied, immediately remove them from the hot pan and transfer them to a dinner plate where they can be spread out to cool.

HOW TO MAKE TOASTED CASHEW COOKIES:

I love to make these cookies, not only because they are easy, but they’re also fun to make. As you know, I love to use toasted nuts in any recipe that has nuts in it, so that’s always a bonus. But, there’s something about creating a crisscross pattern in a cookie using a fork that reminds me of the old days. My most fond memories center around Christmastime.

For this cookie, you will want to start by preheating oven to 350 degrees F. Next, prepare a baking sheet by lining it with a silicone liner or with parchment paper and set it aside. In a mixing bowl, use a hand-held mixer to beat together the confectioner’s sugar and vegetable shortening. Beat for 3-5 minutes or until the mixture is light and fluffy. Next, beat in the egg, water, and extract until combined.

Now, add the flour and ground cashews. Beat on low speed until just mixed through. Next, stir in 1/2 cup of chopped toasted cashews. Spoon dough into 2 teaspoon portions. Roll into a ball and place on the prepared baking sheet. Keep the balls at least two inches apart. Using a fork, create an “X” onto the top of each cookie, pressing straight down. Cookie should be flattened to just over 1/4 inch thick. Top cookies with a sprinkling of the remaining toasted cashews and bake for 10 minutes. Remove from oven. Allow cookies to cool on baking sheet for 3 minutes. Remove and transfer cookies to a wire cooling rack to finish cooling.

TIPS & TRICKS: Sometimes, the cookie dough might stick to the fork when creating the “X” pattern. If this happens, dip the fork into a bowl of confectioner’s sugar and firmly tap off the excess. You may need to dip the fork into the sugar after every cookie. It’s worth the effort!

STORING, PACKAGING, & FREEZING

When it comes to most cookies, they taste best at room temperature, but they don’t hold up well to being left out on your countertop for long periods of time. Cookies will stay fresh in a cookie jar or food-safe container with a lid for 3-5 days if left to sit on your kitchen countertop. You can store them in a food-safe container in your fridge. When you want one, two, or half a dozen, take them out of the container and place them in a single layer on a plate. Let them sit at room temperature for 5 minutes and they’re ready!

If you plan to freeze your Toasted Cashew Cookies, you certainly can! Once they are completely cooled, pile them into a clean, food-safe container. The container must be freezer friendly! You’ll want to ensure a very tight fitting lid too. I use these quite often when freezing baked goods. I like to place a sheet of plastic wrap over the top of the container before pushing the lid on. This helps to create a better seal. The goal is to keep all of that freshness locked in!  

You can freeze these cookies for up to three months. If you plan to give previously frozen cookies as a gift, I would lay them out onto a wire cooling rack to thaw completely. Once thawed, pile into cellophane bags and tie with a ribbon, or stack in a cookie tin/box.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down to follow me and never miss another recipe!

Finally, as I stated previously, every day I will be posting a new recipe. If you miss one, don’t fret. You can find my entire collection of Christmas Recipes right here! There are over 100 Christmas recipes and counting. There’s something for everyone! Cheers!