These cookies were actually originally posted as part of a cupcake recipe. They're meant to be a garnish on top of the cupcake. And I can now confirm that they are delicious served that way. However, they are also wonderful on their own. And posting them as a separate recipe makes the cupcake recipe a little more manageable.

Cashew-Lime Cookies

Slightly adapted from C&C Cakery

Ingredients

Cookies

• 1/4 c. raw cashews, toasted
• 1 c. all-purpose flour
• 3/8 tsp. baking powder
• 1/8 tsp. coarse sea salt, ground
• 1/2 tsp. lime zest¹
• 1/2 tsp. cardamom seeds (from green pods), ground
• 1/8 tsp. cayenne powder
• 1/4 c. unsalted butter, softened
• 1/4 c. brown sugar
• 1/2 Tbsp. lime juice
• 1 small or medium egg

Glaze

• 1 Tbsp. lime juice
• 1/8 tsp. lime zest
• 1/4 c. icing (powdered/confectioners') sugar
• sugar-coated fennel seeds, to garnish (optional)

Directions

Cookies

1. Grind the cashews to a fine powder. It may be helpful to add up to 1/4 c. of the flour while grinding to help absorb some of the oil and prevent the cashews from turning into cashew butter.
2. Combine ground cashews with remaining flour.
3. Sift in baking soda.
4. Add salt, lime zest, cardamom, and cayenne and mix well.
5. In a separate bowl, cream the sugar with the butter until light and fluffy.
6. Beat in lime juice.
7. Beat in the egg.
8. Add the dry ingredients and stir until fully incorporated.
9. Shape dough into a log ~3cm in diameter, wrap, and place in the freezer for 30 minutes.
10. Slice dough into 1cm thick discs and place on a parchment-lined baking tray.
11. Bake at 180°C (350°F) for 10-13 minutes.
12. Remove from oven and allow to cool completely.

Glaze

1. Combine lime juice, lime zest, and icing sugar in a bowl and mix well.
2. Dip cooled cookies in the glaze and top with fennel seeds.

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¹ I would be tempted to double this next time. The cookies were good and the lime glaze helped ot give them a nice citrus-y tang, but I feel like the lime flavour could've stood to have been punched up even more. ^Back