Cashew Cookies

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Cornstarch is one of the secret ingredients behind this traditional crumbly brazilian cookie. Ground cashews are the other, contributing their distinct brand of richness and nutty sweetness. courtesy gourmet magazine.

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Steps

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Put oven rack in middle position and preheat oven to 375f.

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Pulse cup nuts in a food processor until finely chopped , being careful not to process to a paste , then transfer to a large shallow baking pan.

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Toast nuts , stirring every 2 minutes to prevent edges from burning , until pale golden , 6-8 minutes.

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Cool completely in pan.

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Whisk together flour and cornstarch in a bowl.

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Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy , about 3 minutes in a stand mixer or 5 with a handheld.

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Add toasted ground nuts and salt and beat until combined.

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Reduce speed to low , then add flour mixture and mix just until a dough forms.

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Form dough into a rectangular block and roll out between 2 sheets of parchment with a rolling pin into a 10- by 8-inch rectangle.

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Chill dough in parchment on a baking sheet until firm , about 10 minutes.

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Meanwhile , coarsely chop remaining cup nuts.

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Discard top sheet of parchment and sprinkle dough wi.

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Ingredients

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raw cashews, all-purpose flour, cornstarch, unsalted butter, sugar, salt, parchment paper