Cashew Torte Cookies

28
Servings
50m
Prep Time
8m
Cook Time
58m
Ready In

Recipe: #33721

November 13, 2019

Categories: Desserts, Cookies



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Original recipe yields 28 servings
OK

Nutritional

  • Serving Size: 1 (55.3 g)
  • Calories 176.7
  • Total Fat - 10.8 g
  • Saturated Fat - 4.5 g
  • Cholesterol - 78.2 mg
  • Sodium - 3153.6 mg
  • Total Carbohydrate - 16.8 g
  • Dietary Fiber - 0.2 g
  • Sugars - 9.9 g
  • Protein - 3.4 g
  • Calcium - 26.7 mg
  • Iron - 0.4 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

In a large bowl beat shortening and butter with an electric mixer on medium to high speed for 30 seconds.

Step 2

Add granulated sugar, the 1/4 cup brown sugar, the baking soda, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally.

Step 3

Beat in eggs and vanilla until combined.

Step 4

Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the ground cashews.

Step 5

Divide the dough into four equal portions. Shape each portion into a 6-inch roll. Wrap rolls in plastic wrap or waxed paper. Chill for 4 to 24 hours or until dough is firm enough to slice.

Step 6

Preheat oven to 375°F.

Step 7

Cut rolls into 1/4-inch slices. Place slices 1 inch apart on ungreased cookie sheets. Press cashew halves into the tops of one-third of the cookies.

Step 8

Bake about 8 minutes or until edges are firm and slightly golden.

Step 9

Transfer cookies to wire racks; cool.

Step 10

Meanwhile, for filling, in a medium bowl stir together mascarpone cheese, apple butter, the 2 tablespoons brown sugar, and mace until smooth.

Step 11

For each torte, spread about 1 teaspoon filling on the bottom side of a plain cookie. Top with another plain cookie, bottom side down. Spread about 1 teaspoon filling on second cookie.

Step 12

Top with a nut-topped cookie, bottom side down.

Step 13

Let tortes stand about 30 minutes before serving to soften.

Tips & Variations


No special items needed.

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