Ingredients

1 1/2 cups cashew paste
2 cups flour
1/2 cup sugar
1 cup butter, cut into pieces
1 egg yolk
1 teaspoon vanilla extract
1/4 teaspoon cashew extract

Decorations

In food processor, fitted with steel blade, blend cashew paste with flour and sugar, until mixture resembles coarse cornmeal. Add butter, egg yolk, vanilla and cashew extracts. Pulse on and off until mixture is blended. Shape dough into 1-inch balls. If desired, roll in colored or powdered sugar. Or roll in lightly beaten egg white and then in toasted chopped or sliced cashews. Place plain or decorated balls on baking sheets. If desired, indent center with finger and fill with whole toasted cashew, chocolate kiss, cherry or jam. Bake at 350 degrees 8 to 10 minutes, or until barely golden. Cool on wire rack.

Servings: About 5 dozen


Honey Crystal Cashews

Ingredients

2 cups whole cashews
¼ cup honey
2 tablespoons butter
1 cup turbinado sugar (Sugar in the Raw®)

Directions

Spread cashews in a shallow pan. Place in cold oven; turn oven to 350°F and roast 12 to 20 minutes, stirring occasionally, until well roasted. Over medium heat in medium saucepan, heat honey and butter to boiling. Reduce heat to medium low, simmer 2 minutes, stirring occasionally. Add Cashews; simmer and stir 2 minutes. Using slotted spoon, transfer cashews to baking sheet sprayed with non-stick cooking spray; spread in single layer and cool slightly. Toss cashews with sugar to coat.

Servings: 10 (Posted on 1/8/09)

Ingredients:

1/2 tablespoon olive oil
1 1/2 cups whole cashews
1 teaspoon coriander seeds, crushed
1 to 3 small dried red chili peppers
2 generous pinches of sea salt

Directions: Add the olive oil and cashews to a hot saute pan. Saute and kind of toast the cashews until golden brown, shaking the pan regularly to color them evenly and accentuate their nutty flavor. Crumble in the chili and coriander to taste and add the sea salt. Toss over and serve hot on a large plate.

Servings: 8

(Posted on 1/8/09)