Butter Cookies Stuffed with Cashewnuts
by Tarla Dalal
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Added to 455 cookbooks
This recipe has been viewed 8840 times
The moment you think of butter cookies, you are reminded of its melt-in-the-mouth texture. Well, these butter cookies too melt in your mouth, but they give way to an exciting surprise inside!
Butter Cookies Stuffed with Cashewnuts is a treat you will never forget, with its pleasant vanilla-tinged flavour and nutty filling. Both the texture and taste of these cookies are so interesting, that you cannot resist the temptation to have one more.
A jar snack that is sure to entice you and your family and also perfect for a high tea buffet spread .
- Combine the butter, sugar and vanilla essence in a deep bowl and cream using a spatula.
- Add the plain flour and mix well using a spatula.
- Refrigerate the mixture for 15 minutes. Keep aside.
- Combine the butter and sugar in a deep bowl and cream using a spatula.
- Add the cashewnuts and mix well using a spatula. Keep aside.
- Place the dough on a flat, dry surface dusted with plain flour and roll into a 200 mm. X 225 mm. (10 " x 11") rectangle.
- Cut the rolled dough into 50 mm. X 50 mm. (2” x 2”) equal square pieces to get 30 squares in all using a sharp knife.
- Place 15 squares on a baking tray, put little of the prepared cashewnut mixture on each square.
- Sandwich it with the remaining 15 squares and press it gently.
- Bake it in a pre-heated oven at 200°c(360°f) for 12 to 15 minutes.
- Allow it to cool completely and store it in an air-tight container.
Nutrient values per piece
|Vitamin A||137.6 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||0 mg|
|Folic Acid||0 mcg|
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