Last week, we celebrated our son’s 5th birthday and we used that opportunity as an excuse to throw a house-warming party for our family and friends. It was such a fun evening that just thinking about it brings a smile to my face. I think, good friends do that to you. But there is something about kids’ birthday too, I must say! It, most often than not, brings out the child within us. And I have come up with a theory of my own regarding this. Kids, their age, can only do so much to entertain everyone. I mean, let’s be honest, all they care about is having a good time themselves and so the responsibility to make the party fun and interesting falls upon ‘us-adults’. Is that a twisted logic or does it make any sense, what-so-ever?
Sense or no sense, parties should be fun! And food forms a major part of a fun party, for me! A party with everything going for it except food doesn’t make the cut for me. It just doesn’t. I know for some people, get togethers are not about food but about people. Clearly, I am not one of those people. I need both people and food to be rocking. Is that too much to ask for? I hope not! So after I was done with this get together and had eaten all that I could, I swore off all the sweet stuff until I came across this recipe of saffron cashew cookies. It might seem strange that out of all the things, a cookie recipe was all it took to tempt me. But believe me, it’s not any cookie. For my nut-crazy family, these are ‘THE COOKIES’.
Most nutty cookies have the nuts mixed into the batter or dough and that’s pretty much the end of it. But these cookies are full of cashews, literally. They not only have cashew pieces all over but also have ground cashew in the dough. For a cashew lover like me, these are an absolute delight. Bake these delicious cookies today and have a nutty day!
Ingredients
- 1 and 1/3 cup All purpose Flour
- 1/3 cup corn starch
- 2 cups roasted and salted Cashews
- 1 tsp Vanilla Extract
- 1/4 tsp Almond extract
- 1/2 cup unsalted Butter, room temp
- 1/4 cup Sugar
- 3/4 cup Light brown Sugar, loosely packed
- 1 large Egg
- 2 tbsp. plus 1 tsp Oil
- 1/2 tsp Baking powder
- 1/2 tsp Saffron, crushed
Instructions
- Heat the oven to 350F.
- In a bowl, mix flour, corn starch and baking powder well. Sieve them all once.
- Chop 3/4 cup cashews coarsely.
- In a grinder, add remaining cashews, extracts, butter, sugars, oil, saffron and egg. Grind them well into a smooth paste.
- Mix the paste with the dry ingredients, add the chopped cashews and make a dough out of it.
- Chill it in the refrigerator for 15 minutes.
- Divide it into 30 parts, flatten them and arrange on a baking tray 1 inch apart.
- Refrigerate it for another 15 minutes if it is oozing out butter.
- Bake for about 12 minutes for soft cookie or 18 min for crispy ones. Let them cool completely. Enjoy.
Notes
The cookies I made were much larger than the standard cookie size. Hence they were less than 30 in number.
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Wow! they sound super yummy. Im going to try this creative recipe tmrw!
Thank you 🙂