After a not-so-successful attempt at gluten free gingerbread cookies last week a little voice in the back of my head has been begging for delicious holiday cookies. Cookies may be super easy to eat, but they are also one of the most complicated items to bake. Add gluten free and dairy free to the mix and things get even more complicated.
In November I had great success baking both an almond flour and a hazelnut flour tort, so I thought Id go check out Elanas Pantry for a sugar cookie recipe. I found this one for Pecan Shortbread Cookies, which looked perfect, until I realized that Id used up all but 1/2 cup of my almonds earlier in the week. Upon further inspection I realized that I have a ton of cashews that my son has been refusing to eat because they’ve lost the flavor of sweet fresh cashews and are now a bit stale. Elana lives in Boulder (we are thus at the same altitude) and her recipes are quite popular, so I figured that Id have a better chance of success at mixing and matching to make a new recipe for Cashew Sugar Cookies.
Dry Ingredients (mix well):
2 cups Cashew flour (I used raw cashews, ground fine)
1/2 cup almond flour
1/4 cup arrowroot powder
1/4 tsp baking soda
1/2 cup white sugar
Melt Buttery stick and stir in the following ingredients:
1 Earth Balance Buttery Stick Melted (1/2 cup)
2 tbsp honey
1 tsp vanilla (Costco brand)
1/2 tsp real almond extract
1/2 tsp kosher salt
Once both wet and dry ingredients were mixed well I poured the wet into the dry and mixed the dough thoroughly with a spatula. I then scraped the dough into a sheet of wax paper and rolled it up per Elana’s instructions. After an hour in the freezer I removed the cookies and sliced them about 1/4 inch thick. I next laid them out on a cookie sheet (Id separate by at least an inch). To add a festive holiday look, brush each cookie top lightly with water and sprinkle decorative sugar on top! Promptly bake at 375F for about 8 minutes or until the edge of the cookies just start to turn golden.
I used a honey/sugar mixture rather than Agave, because I am also out of Agave. I was a bit skeptical that the recipe only need 1/4 tsp of baking powder, but Ive never actually made short bread before, so I went with her recommendation and it worked. I left out the chopped pecans, because I was hoping for a more sugar cookie texture. Cashews are already sort of buttery in nature and I think the combination worked just fine. Next time I might try macadamia nut flour for an even creamier flavor!
Conclusion: Flavor is very good, but crumb is a little large. Next time I think Ill go for more finely ground flour. The cookies are also a tad crumbly, but not so much that it bothered me. My assistant 100% approved and promptly ate two!