"These buttery, crispy, not too sweet Cashew Chocolate Shortbread Cookies are lightly dipped in a semisweet ganache, and they are oh so tasty."
Cashew Chocolate Shortbread Cookies
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Prep time: 10mins
Cook time: 8mins
Serves or Makes: 24
Recipe Card
ingredients
CASHEW SHORTBREADS
- 1/2 cups divided cashew
- 1 cups room temperature butter
- 1 cups confectionery sugar
- 2 cups flour
- 1/2 teaspoons salt
- 1/2 teaspoons vanilla extract
ingredients
CHOCOLATE GANACHE
- 1/2 cups chopped semi-sweet chocolate
- 1/2 cups heavy whipping cream
- 1 tabelspoons butter
Method
Step 1
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.
Step 2
Add another ¼ cup of cashews and run the processor until you have a fine grind.
Step 3
Add your butter and confectionery sugar to the processor and run until smooth.
Step 4
Throw in salt and vanilla and process again. Add your flour and mix until well combined.
Step 5
Dump your dough onto a floured surface or silicone mat and knead into a ball.
Step 6
Roll into a log that is about 2-3 inches in circumference and about 12 inches long.
Step 7
Wrap your dough log in clear wrap and place in the refrigerator to chill for at least an hour, but overnight is fine too.
Step 8
Cut the dough into slices about ¼ inch thick and lay them on your baking sheet lined with either a silicone mat or parchment paper.
Step 9
Space the cookies out about 1-2 inches, and poke the traditional shortbread holes in the top with a toothpick (optional)
Step 10
Bake for 8-10 minutes, just until you see a little golden brown on the edges.
Step 11
Remove from the oven and let the cookies cool for 5 minutes before transferring to a cooling rack.
Step 12
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.
Step 13
Let the ganache cool and thicken.
Step 14
Dip the bottom of the cookie into the cooled chocolate ganache.
Step 15
If you want to add the roughly chopped cashews to the bottom, dip them in right away after the chocolate.
Step 16
Flip them over and let them dry for several hours on a cooling rack until chocolate has set and you can store your cookies.