Cashew Shortbread Cookies

This recipe of Cashew Shortbread Cookies was an instant hit with my family and friends ever since I first baked them. With already numerous batches baked, I still have a long list of friends waiting for their turns eagerly. However, there is a big challenge involved with these cookies. It is to save them from people around you when you bake. Every time I bake them, Zoey and Elina sneak around for their share. I am always searching for new places to hide the cookies to be able to finally deliver them to people. To top it all, Zoey complains to people about how her mom never bakes cookies for her, even though I maximally bake for both of them. Ahhhh!! Mom Life!!

Shortbread cookies are Scottish in origin and are rich, tender and crumbly cookies which were once served only during Christmas and New Year’s Eve. In its most basic form, shortbreads are made with just three ingredients: butter, sugar and flour. The whole wheat flour lends a great earthen flavor to the cookies. The cashews give it the rich nutty taste that lingers your mouth for long. Not too sweet, as most of shortbread cookies are meant to be, they have that perfect blend of nutty, earthen and sweet flavor that leaves you craving for more.

Cashews contain low fat content when compared to other nuts and that too in the oleic acid form which is very healthy for heart. Cashew nuts lower your blood pressure with the help of magnesium present in them. Like calcium, magnesium is also important for bone health which is the main content in cashew nuts. Daily intake of cashewnut can reduce the risk of developing gallstones up to 25%.

Baking with whole wheat flour is healthier, mainly due to the fiber content, which will help stabilize blood sugar levels when consuming sugary pastries. Additionally, dietary fiber prevents constipation, lowers blood cholesterol and promotes weight loss. There is more nutritional value in whole-wheat flour than white flours. It contains more vitamins such as B1, B3 and B5. White flours have the same vitamins but lower in content due to the refining process.

Brown sugar is totally free of chemicals, unlike white sugar. It is because brown sugar contains molasses which is composed of essential minerals like calcium, iron, magnesium, potassium and phosphorous. This provides your body with important minerals. The potassium found in molasses, helps in relaxing the uterine muscles and eases contractions that occur during menstruation. Brown sugar is regarded to be very good for women to recover fast after delivery. People suffering from asthma and other respiratory problems are recommended to replace white sugar with brown sugar. The consumption of brown sugar will prevent asthma and fight against other allergic reactions.

Extremely simple to make, these shortbread cookies are mouth watering, buttery and extremely delicious (yes, believe me!! I am not over exaggerating). Their crumbly and melt in the mouth texture is sure to make you fall in love with them. These cookies taste yum with a glass of milk and are great for your best tea/ coffee conversations. You can see how my cookies made all their effort to climb up the bottle of milk!! Do give them a try and let me know how they turned out for you. Happy Baking!! Stay Healthy!!

RECIPE FOR CASHEW SHORTBREAD COOKIES:

STEP 1: In a large bowl, beat the unsalted butter and powdered brown sugar on high speed until very fluffy (approximately 5-7 minutes).

STEP 5: Take about a tablespoon of dough and roll gently into a ball with hands. Flatten the ball with the palm to get the cookie shape.

STEP 7: Let the cookies cool down. They will harden as they cool. Enjoy your cookies with your morning glass of milk, tea or coffee.

RECIPE NOTES:

1. The butter should be softened not melted else the cookies can spread and burn on the edges.
2. Make sure to beat the butter and brown sugar long enough to get light and airy cookies.
3. For a nuttier taste, use finely chopped cashews instead of powdered cashews in the same quantity.