Name: Butter Cookie with Cashwes recipe by Bhavleen Kaur at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 10
Ingredients: 1/2 cup soft butter; 1/2 cup powdered sugar/Jaggery or Shakkar/cane sugar/coconut sugar; 1 tsp vanilla essence/organic vanilla pod; 1 1/4 cups plain flour (maida or whole wheat flour); For The Cashewnut Mixture - 1/4 cup soft butter; 1/4 cup powdered sugar/Jaggery or Shakkar/cane sugar/coconut sugar; 1/2 cup coarsely powdered cashewnuts (kaju); A pinch of cinnamon (Optional)

ABOUT Butter Cookie with Cashwes RECIPE

I took inspiration from a friend who is great baker and whenever my daughter is at her place, she always serves them healthy options and fresh right from her oven. My daughter is just in awe with her

Ingredients Serving: 10

1/2 cup soft butter
1/2 cup powdered sugar/Jaggery or Shakkar/cane sugar/coconut sugar
1 tsp vanilla essence/organic vanilla pod
1 1/4 cups plain flour (maida or whole wheat flour)
For The Cashewnut Mixture - 1/4 cup soft butter
1/4 cup powdered sugar/Jaggery or Shakkar/cane sugar/coconut sugar
1/2 cup coarsely powdered cashewnuts (kaju)
A pinch of cinnamon (Optional)

Instructions

Combine the butter, sugar and vanilla essence in a deep bowl and cream.Add the plain flour and mix well. Refrigerate the mixture for 15 minutes.
For the cashew nut mixture Combine the butter and sugar in a deep bowl and cream. Add the cashew nuts and mix well. Keep aside.
Place the dough on a flat, dry surface dusted with plain flour and roll into a rectangle.
Cut the rolled dough into (2” x 2”) equal square pieces to get around 30 squares in all .
Place 15 squares on a baking tray, put little of the prepared cashew nut mixture on each square.
Sandwich it with the remaining 15 squares and press it gently. You can add a chopped cashew nut on top and press gently
Bake it in a pre-heated oven at 200°c(360°f) for 12 to 15 minutes.
Allow it to cool completely on a wire rack and store it in an air-tight container.

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