Cashew Torte Cookies
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Ingredients
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 by Step Method
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
No special items needed.