Indian Spiced Cashew Lime Cookies Recipes

INDIAN-SPICED CASHEWS

Steps:

• On parchment paper-lined or greased rimmed baking sheet, toast cashews in 350°F (180°C) oven until fragrant and golden, about 10 minutes.
• Meanwhile, in large bowl, combine 2 tbsp (25 mL) of the sugar, salt, curry powder and cumin; set aside.
• In saucepan, bring water, remaining brown sugar and butter to boil, stirring constantly. Add cashews, stirring to coat; simmer until no liquid remains, about 3 minutes. Add to spice mixture; toss to coat well.
• Spread nuts on same baking sheet; roast until coating is dry and slightly golden, about 10 minutes. Let cool on pan on rack. (Make-ahead: Store in airtight container at room temperature for up to 1 week.).

SPICED GINGER CASHEWS

Steps:

• Preheat oven to 300 degrees. Stir together sugar, coarse salt, ground ginger, and cayenne pepper in a small bowl.
• Whisk egg white in a medium bowl until frothy. Stir roasted cashews into egg white; toss to coat.
• Sprinkle sugar-and-spice mixture over nuts, and stir to coat. Arrange nuts in a single layer on a parchment-lined baking sheet. Bake, stirring halfway through, until golden brown, about 30 minutes. Let cool, or serve warm.

CASHEW COOKIES

Steps:

• Preheat oven to 375°. In a bowl, cream together butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine dry ingredients; add alternately with sour cream to creamed mixture. Stir in chopped cashews. Drop by tablespoonfuls onto greased baking sheets. Bake until lightly browned, 8-10 minutes. Cool on a wire rack. For frosting, lightly brown butter in a small saucepan. Remove from the heat and cool slightly. Add cream and vanilla. Beat in confectioners' sugar until smooth and thick. Frost cookies; top each with a cashew half.

INDIAN-SPICED CASHEW-LIME COOKIES

Steps:

• Cookies:Preheat oven to 350 degrees. In a food processor, pulse cashews with 1/2 cup flour until nuts are very finely ground. In a bowl, whisk to combine cashew mixture with remaining 1 1/2 cups flour, the baking powder, salt, zest, cardamom, and cayenne pepper.
• In a separate bowl, beat butter and brown sugar with an electric mixer on medium-high speed until fluffy, 3 to 4 minutes. Add lime juice and egg, and beat until combined. Reduce speed to low; add flour mixture and beat just until combined.
• Divide dough into quarters, and shape into 3/4-inch square logs. Chill 30 minutes. (Dough may be wrapped in plastic and refrigerated up to 1 week or frozen up to 3 months; bring to room temperature before proceeding.) Slice logs to form 3/4-inch cubes. Press top of each cube gently to round corners; place cubes on parchment-lined baking sheets, spacing 1 1/2 inches apart. Bake, rotating sheets halfway through, until golden on edges and bottoms, 13 to 15 minutes. Let cookies cool completely on wire racks.
• Lime Glaze:In a small bowl, whisk to combine confectioners' sugar and lime juice until smooth. Use immediately.
• Brush the top of each cookie with glaze. Sprinkle about 1/4 teaspoon spice blend on top of each cookie. Let set 30 minutes. Cookies can be stored in an airtight container at room temperature up to 3 days.