Cinnamon Sugared Cashew Icebox Cookies
Prep Time
Cooking Mode
3 ¼ cups all-purpose flour
1 tsp cinnamon
¼ tsp cardamom
½ tsp fine sea salt
1 ½ cups unsalted butter, at room temperature
1 ¼ cups granulated sugar
1 tsp vanilla extract
1 cup Compliments Cashews Roasted with Cinnamon Sugar
1 large egg
1 tbsp water
1 cup coarse white sugar
3 ¼ cups all-purpose flour
1 tsp cinnamon
¼ tsp cardamom
½ tsp fine sea salt
1 ½ cups unsalted butter, at room temperature
1 ¼ cups granulated sugar
1 tsp vanilla extract
1 cup Compliments Cashews Roasted with Cinnamon Sugar
1 large egg
1 tbsp water
1 cup coarse white sugar
Directions
1Stir flour with cinnamon, cardamom and salt in a small bowl to combine. Set aside.
2Using a stand mixer fitted with the paddle, beat butter with granulated sugar and vanilla on medium-high speed until very light and fluffy, 2 to 3 mins. Scrape down sides of the bowl, then add flour mixture and continue to mix on medium-low speed just until a dough comes together. Add cashews and mix until combined. Divide dough in half, then shape each portion into 10-in. (25-cm) logs. Tightly wrap in plastic, rolling to smooth. Refrigerate to chill, at least 4 hrs or overnight.
3Position the oven racks in the top, centre and bottom third positions. Preheat the oven to 160°C (325°F). Line 3 baking sheets with parchment.
4Combine egg with water in a small bowl. Pour coarse sugar into a shallow dish or plate. Working with 1 log at a time, discard plastic wrap and lightly brush all over with egg mixture, then roll in sugar to coat. Using a sharp serrated knife, slice into ¼-in. thick (5-mm) rounds. Re-roll outer edges in coarse sugar, if desired. Arrange on prepared baking sheets, 2 in. (5 cm) apart.
5Bake on top, centre and bottom third racks, switching top and bottom sheets halfway through, until cookies have set, 14 to 18 mins. Let cool on baking sheets, 5 mins. Transfer to a rack and cool completely, 20 mins.
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