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SUNDAY SUPPERS: PADMA LAKSHMI’S CLOUDS OF CARDAMOM & CASHEW COOKIES RECIPE

“This is one of my favorite cookie recipes! These wonderful cookies are low effort and only use a handful of ingredients. The nutty crunch of buttery cashew pieces is a heavenly counterpoint to the fragrant ground cardamom.”—Padma Lakshmi



CLOUDS OF CARDAMOM AND CASHEW COOKIES, FROM


INGREDIENTS
Makes 25-30 cookies

  • ½ lb. (2 sticks) unsalted butter, chilled and cut into six pieces
  • ¼ c. confectioners’ sugar, plus more for dusting
  • 2 c. all-purpose flour
  • ½ c. raw crushed cashews
  • 2 t. vanilla extract
  • 1 t. ground cardamom
  • 1/8 t. salt

INSTRUCTIONS


  1. Combine the butter and confectioners’ sugar in a bowl to form a stiff mixture. Add the flour, nuts, vanilla, ground cardamom and salt, and mix well to form a dough. Let stand for 30 minutes, covered, at room temperature.
  2. Preheat oven to 325°F. Grease a cookie sheet.
  3. Make small balls out of the dough, about 1 inch in diameter, and place them on a cookie sheet. Smash the balls flat with the bottom of a small glass, lightly dipped in flour to prevent sticking, so they resemble irregular clouds. Make sure the cookies don’t touch one another.
  4. Bake for approximately 22 to 25 minutes (depending on the oven). Remove from the oven and dust the tops generously with confectioners’ sugar. Cool on racks. Makes about 25 to 30 cookies, which will keep for a few days in an air-tight container.

Thanks so much for sharing, Padma (!). Get to know her, plus more of our favorite food lovers right here.

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