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Clouds of Cardamom & Cashew Cookies

  • Author: Michelle Burns
  • Total Time: 0 hours
  • Yield: 45 cookies 1x


This is a type of shortbread cookie.


  • 1/2 pound unsalted butter (2 sticks) (1 cup), chilled but softened and cut into 6 pieces
  • 1/2 cup confectioner's sugar, plus more for dusting
  • 1 3/4 cups all-purpose flour
  • 2 Tbs corn starch
  • 1/2 cup cashews, raw, crushed
  • 2 tsp vanilla
  • 1 tsp ground cardamom
  • 1/8 tsp salt


  • In a medium bowl, using an electric mixer, beat the butter until smooth and creamy.
  • Gradually add the sugar, stirring until stiff.
  • Add the vanilla and stir well.
  • In a separate bowl, whisk togther flour, cornstarch, salt and cashews.
  • Gradually add the flour mixture to the wet ingredients until forms a soft dough
  • Form the dough into a disc, wrap in plastic wrap and refrigerate for at least 60 minutes.
  • Preheat the oven to 325º F.
  • Grease a cookie sheet or apply a silpat sheet
  • 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 cookies don't touch one another
  • Bake for approximately 18-20 minutes (depending on the oven).
  • Remove from the oven and dust the tops generously with confectioner's sugar.
  • Cool on racks.
  • Store in an air tight container for a few days.


Source: Padma Lakshmi

  • Prep Time: 15 minut plus 30 minutes rest
  • Cook Time: 25 minutes
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