These buttery, crispy, not too sweet Cashew Chocolate Shortbread Cookies are lightly dipped in a semisweet ganache, and they are oh so tasty. I love shortbreads when you need something to go with a cup of tea or a quick snack in the morning with coffee. They are a nice break from the overly sweet desserts. You can keep your recipe simple or add the cashews and chocolate to jazz them up a bit.
Making the Cashew Chocolate Shortbread Cookies
They are super easy to make, and I use the food processor, so it’s even faster. I had to grind the cashews, and I figured why not whip up the whole cookie batter in the processor.
Start by tossing in ¼ cup of your cashews and pulsing to an even rough chop. Transfer those cashews to a bowl to reserve for dipping the cookies in later. Add another ¼ cup of cashews and run the processor until you have a fine grind. Add your butter and confectionery sugar to the processor and run until smooth. Throw in salt and vanilla and process again. Add your flour and mix until well combined.
Dump your dough onto a floured surface or silicone mat and knead into a ball. Roll into a log that is about 2-3 inches in circumference and about 12 inches long. Wrap your dough log in clear wrap and place in the refrigerator to chill for at least an hour. I usually make mine the night before; it’s very firm then and makes slicing a breeze.
When you’re ready to bake, cut the dough into slices about ¼ inch thick and lay the cashew shortbread cookies on your baking sheet lined with either a silicone mat or parchment paper.
Space the cashew shortbread cookies out about 1-2 inches, and poke the traditional shortbread holes in the top with a toothpick. This is totally optional and does not affect the baking of the cookie. Bake for 8-10 minutes, just until you see a little golden brown on the edges. Remove from the oven and let the cookies cool for 5 minutes before transferring to a cooling rack.
It’s Ganache Time
If you plan to dip your cookies in chocolate, make your ganache while they cool. Heat the heavy whipping cream until just before boiling. In a glass bowl, pour cream over your chocolate and sit for 4-5 minutes. Add the butter and whisk up until the cream and chocolate have married. Let the ganache cool and thicken.
Dip the bottom of the cashew shortbread cookies into the cooled chocolate ganache. If you want to add the roughly chopped cashews to the bottom, dip them in right away after the chocolate. Flip them over and let Cashew Chocolate Shortbread cookies dry for several hours on a cooling rack until chocolate has set and you can store your cookies.
Keep these Cashew Chocolate Shortbread Cookies in an airtight container at room temperature for about a week…if they last that long.
IF YOU LIKED THIS RECIPE, YOU’LL WANT TO TRY THESE!
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