I baked two batches over the weekend. With a mere 18-hour interval, believe it or not. The first batch was consumed so fast and everyone was clamoring for a second batch. Apparently, my family is smitten with cinnamon and nutmeg more than they are with vanilla. Every baked product I have recently made with cinnamon and nutmeg had been consumed fast.
What exactly are these cookies? They’re just butter cookies. The dough is shaped into balls, rolled in cinnamon sugar then flattened on the cookie sheet before going into the oven. They are so good. I recommend doubling the recipe to make 48 cookies instead of 24.
Cashew nut cinnamon sugar cookies
- 1 and 1/2 cups all-purpose flour
- 2 tablespoons finely ground roasted cashew nuts
- 1 teaspoon baking powder
- a pinch of salt
- 1/2 cup unsalted butter softened
- 2/3 cup white sugar
- 1 egg
- 1/4 cup white sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 24 cashew nut halves
- Preheat the oven to 350F.
- Line two cookie sheets with baking paper.
- Whisk together the flour, ground cashew nuts, baking powder and salt.
- In a large mixing bowl, cream the butter and 2/3 c. of sugar until fluffy.
- Stir in the egg.
- Add the flour mixture and mix until smooth. The cookie dough will be a bit stiff.
- In a shallow bowl, whisk together the remaining sugar, cinnamon and nutmeg.
- Form the cookie dough into 24 balls about an inch and a half in diameter.
- Roll the balls in the sugar-cinnamon mixture.
- Arrange the cookie balls on the prepared cookie sheets at least three inches apart.
- Using the bottom of a 1/3 c. measuring cup, press the cookie balls until flattened to about a quarter of an inch thick. You many need to flour the bottom of the measuring cup occasionally to make sure that it doesn’t stick to the cookie balls.
- Lightly press a cashew nut at the center of each cookie.
- Bake at 350F for 12 to 15 minutes or until the undersides are lightly browned.
- Let the cookies cool on the sheets for about five minutes before transferring to a wire rack to cool completely.