Cashew Torte Cookies
- 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
In a large bowl beat shortening and butter with an electric mixer on medium to high speed for 30 seconds.
Add granulated sugar, the 1/4 cup brown sugar, the baking soda, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally.
Beat in eggs and vanilla until combined.
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.
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.
Preheat oven to 375°F.
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.
Bake about 8 minutes or until edges are firm and slightly golden.
Transfer cookies to wire racks; cool.
Meanwhile, for filling, in a medium bowl stir together mascarpone cheese, apple butter, the 2 tablespoons brown sugar, and mace until smooth.
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.
Top with a nut-topped cookie, bottom side down.
Let tortes stand about 30 minutes before serving to soften.
Tips & Variations
No special items needed.