Recipe- Tea Time Snacks Are Butter Cookies With Cashews And Almonds

Here's yet another Indian cookie recipe that I am sharing on my blog – Butter Cookies With Cashews & Almonds. I especially call these Indian cookies because this is how cookies in India are supposed to be – crispy and crunchy.

I also want to mention here that almond meal/flour/powder are often used interchangeably and often mean the same thing [though technically almond meal has coarse almond pieces and flour in the fine grind version]

The cookies were baked for 25 minutes because I wanted them to be crisp and crunchy. For softer cookies bake them for a lesser time even though if you want to have them with tea [like I do] then I highly recommend baking them for 25 minutes.

Ingredients

3/4 cup all purpose flour
1/4 cup almond meal or flour
1/4 cup cashew meal or flour
1/2 cup unsalted butter at room temperature
1/2 cup + 1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon butter extract optional
cashews to decorate the cookies
almonds to decorate the cookies

Method

* Preheat the oven to 350 F degrees. Line a baking sheet with parchment paper and set aside.

* In the steel bowl of your stand mixer or using hand mixer cream together the butter and sugar until smooth and fluffy.

* Add the all purpose flour in 2 parts and mix until fully incorporated. Also add the butter extract.

* Add the almond flour, cashew flour, salt and mix till the mixture comes together as a dough.

* Wrap the dough with a cling sheet and refrigerate for 10-15 minutes.

* Sprinkle some flour on a flat surface or wooden floor and shape the dough like a flat disc.

* Using a roller, roll the dough to 1/4 inch thickness. Cut into desired shapes using cookie cutter.

* Press a cashew and an almond each on alternate cookies (optional).

* Place the cookies in a baking tray and bake at 350 F degrees for 20-25 minutes or till light they are golden brown from sides and also from the bottom.

* Place on wire rack to cool completely.

* Store the cookies in an airtight container.