Cashew Cardamom Shortbread Wedges | Recipes

Cashew Cardamom Shortbread Wedges

(31) Ratings:
Prep Time:
Baking Time:
Makes:32 wedges
Freezing:excellent

Cashews and cardamom combine to transform our Melt-in-Your-Mouth Shortbread Cookies into an exotic flavoured treat with a delicious taste that’s unlike any other.

Ingredients

Shortbread

2 cups 500 mL butter, softened
1 cup 250 mL granulated sugar
3 ¼ cups 800 mL Robin Hood® Original All Purpose Flour
½ cup 125 mL cornstarch
¾ tsp 7 mL cardamom
1 ½ cups 375 mL coarsely chopped cashews

Topping

2 tbsp 30 mL SUGAR IN THE RAW® Natural Turbinado Sugar
Pinch cardamom

Directions

  1. Preheat oven to 300°F (150°C).
  2. Cream butter in a large bowl with an electric mixer on medium-high speed until very light in texture, about 5 minutes.
  3. Add sugar and continue beating until sugar is completely combined, about 2 to 3 minutes.
  4. Combine flour, cornstarch and cardamom in a separate large bowl. Add to butter mixture and mix with an electric mixer on low speed until just combined. Add in chopped cashews.
  5. Divide dough in half. Press each half into ungreased tart pans.
  6. Topping:  Mix sugar and cardamom in a small mixing bowl and sprinkle on top of wedges.
  7. Bake in preheated oven 45 to 50 minutes or until edges are lightly brown. Let cool for 5 minutes. Carefully cut into 16 wedges in each pan. Continue to cool in tart pans on wire racks. Remove from pans when completely cooled.

Nutritional Information

SUGAR IN THE RAW® is owned and licensed by Cumberland Packing Corp., Brooklyn, NY 11205 USA.

Other conversations or photos categorized with:

Comments & Photos

Have a question or advice about this recipe? Share your baking ideas!

IF YOU LIKE THIS, TRY THESE

RECIPE BOOKLET