Cashew Cardamom Coconut Cookies

 

Ingredients ( Yield - About 3 dozen little cookies)

1. Butter - 2 sticks or 1 cup, softened
2. Powdered sugar - 1 cup
3. Vanilla extract - 1 tsp
4. All purpose flour - 2 1/4 cup
5. Ground cardamom -  1 tsp
6. Finely chopped cashews - 1/2 cup
7. Shredded coconut - 1/3 cup

Method

1. Preheat the oven to 350 F. Cream the butter and sugar using a hand mixer. Add the vanilla extract. Blend. Now add the all purpose flour and cardamom. Mix everything until you have a dough. Now add in the cashews and mix until evenly distributed. (I also mixed 2 tbsp shredded coconut with the dough as I love its flavor but that's completely optional).

2. Place the shredded coconut in a shallow dish. Roll small spoonfuls of dough into balls. Now roll the balls in the coconut to coat them. Place the balls on a greased cookie sheet.

3. Bake 20 - 25 minutes until the coconut is toasted. Use oven mitts to remove the cookies from the oven. Let the cookies cool for a couple of minutes in the pan, and then use a metal spatula to transfer them to a wire rack to cool completely.

 

 

Tips:

If you like coconuty flavor in cookies, you can mix about 2 tbsp shredded coconut with the dough.

Recipe Source - The Year of the Cookie By Rose Dunnington