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Categories:Viewed: 46 - Published at: 4 years ago
Ingredients
- About 1 cup (1/2 lb.) unsalted butter or margarine
- 1 cup granulated sugar
- 3/4 cup firmly packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 1/2 cups all-purpose flour
- 2 teaspoons ground cardamom
- 1 teaspoon baking soda
- 2 cups sweetened flaked dried coconut
- 1 cup salted roasted cashews, very coarsely chopped
Method
- In a bowl with a mixer, beat 1 cup butter, 3/4 cup granulated sugar, and brown sugar until fluffy. Beat in eggs and vanilla until well blended.
- In another bowl, mix flour, 1 teaspoon cardamom, and baking soda.
- Add dry ingredients to butter mixture; stir to mix, then beat until blended.
- Stir in coconut and cashews. Cover and chill dough until firm enough to shape, at least 30 minutes or up to 1 day.
- In a small dish, mix 1/4 cup granulated sugar and 1 teaspoon cardamom.
- Shape dough into 1-inch balls, rolling each in cardamom sugar to coat. Set balls at least 3 inches apart on buttered baking sheets.
- Bake in a 350° oven until golden brown, 9 to 12 minutes (7 to 10 minutes in a convection oven).
- Cool on pans about 1 minute, then with a wide spatula, transfer to racks. Serve or store airtight up to 3 days; freeze to store longer. Nutritional analysis per cookie.
