That point in the year where I see a cookie recipe and I think – oh, now that would be nice on my holiday cookie tray. I know it seems a bit early, but it starts for me about this time every year.
I had cookies on my mind this week because I still have some of the fabulous raw cashews that Oh Nuts sent to me a few weeks ago. While I haven’t tired of eating them as a snack or in stir-fry, I’ve felt the need to get a little more creative.
As a result I turned to my favorite shortbread recipe. I doubled the batch to make a few more for freezing, added cocoa because I’ve been hungry for chocolate, and then incorporated the cashews.
What I like most about these cookies is that they turn out pretty darn cute with very little effort. Few ingredients, easy to bake, and a rich, buttery chocolate flavor with a nutty crunch. Hello, holiday baking list!
Chocolate Cashew Shortbread
1 cup unsalted butter, softened
½ demerara sugar
2 cup white whole wheat flour
2 tbsp cocoa powder
1 tsp vanilla
½ cup raw cashews, finely chopped
24 to 30 raw cashew halves (optional)
In a mixer, combine the butter and sugar. Let it mix on medium and then high for about 3 minutes. The demerara takes a while to get incorporated. Mix in the flour, cocoa powder and vanilla.
On a piece of plastic wrap, spread out the chopped cashews. Remove the cookie dough from the mixing bowl and form it into a log with your hands. The length is up to you and depends on how big you want your cookies. Mine ended up being about 18 inches long, give or take a bit.
Place the cookie dough log on the plastic wrap and gently roll in the cashews until it is fully coated in nuts. Wrap the plastic wrap around the cookie dough and refrigerate for at least 30 minutes.
Preheat the oven to 350 degrees F. Remove the cookie dough from the fridge and use a serrated knife to cut the cookies about a ½ inch in thickness. Place on an ungreased cookie sheet, or on a baking mat on a cookie sheet. Press a cashew half into the top of each cookie if using.
Bake for 12 minutes or just until cookies are firm. The edges and cashews will brown only slightly, if at all. Allow to rest for 3 or 4 minutes and carefully move to a cooling rack. Makes about 24 to 30 cookies.
Disclaimer: I’m sure you are just dying to read one, so you can check out the original when I used Oh Nuts in a recipe a few weeks ago. Oh, alright, I won’t make you surf the web. Oh Nuts were sent to me free of charge for review, no obligation, no compensation.