- Level
- very easy
- Prep Time
- 30 mins
- Total Time
- 5 h 10 m
- Serves
- 40
Ingredients
- 3 ¼ cups
- all-purpose flour
- 780 mL
- 1 tsp
- cinnamon
- 5 mL
- ¼ tsp
- cardamom
- 1.25 mL
- ½ tsp
- fine sea salt
- 2.5 mL
- 1 ½ cups
- unsalted butter, at room temperature
- 360 mL
- 1 ¼ cups
- granulated sugar
- 300 mL
- 1 tsp
- vanilla extract
- 5 mL
- 1 cup
- Compliments Cashews Roasted with Cinnamon Sugar
- 240 mL
- 1
- large egg
- 1 tbsp
- water
- 15 mL
- 1 cup
- coarse white sugar
- 240 mL
Directions
Step 1
Stir flour with cinnamon, cardamom and salt in a small bowl to combine. Set aside.
Step 2
Using a stand mixer fitted with the paddle, beat butter with granulated sugar and vanilla on medium-high speed until very light and fluffy, 2 to 3 mins. Scrape down sides of the bowl, then add flour mixture and continue to mix on medium-low speed just until a dough comes together. Add cashews and mix until combined. Divide dough in half, then shape each portion into 10-in. (25-cm) logs. Tightly wrap in plastic, rolling to smooth. Refrigerate to chill, at least 4 hrs or overnight.
Step 3
Position the oven racks in the top, centre and bottom third positions. Preheat the oven to 160°C (325°F). Line 3 baking sheets with parchment.
Step 4
Combine egg with water in a small bowl. Pour coarse sugar into a shallow dish or plate. Working with 1 log at a time, discard plastic wrap and lightly brush all over with egg mixture, then roll in sugar to coat. Using a sharp serrated knife, slice into ¼-in. thick (5-mm) rounds. Re-roll outer edges in coarse sugar, if desired. Arrange on prepared baking sheets, 2 in. (5 cm) apart.
Step 5
Bake on top, centre and bottom third racks, switching top and bottom sheets halfway through, until cookies have set, 14 to 18 mins. Let cool on baking sheets, 5 mins. Transfer to a rack and cool completely, 20 mins.
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