Indian Spiced Cashew Lime Cookies Recipes

Steps:

• Place a medium-size saute pan over medium heat. Add olive oil and cashews and toss to coat. Add chili powder, salt, and pepper and toss until warmed through. Remove from heat and serve. They will crisp as they sit.

Steps:

• Cookies:Preheat oven to 350 degrees. In a food processor, pulse cashews with 1/2 cup flour until nuts are very finely ground. In a bowl, whisk to combine cashew mixture with remaining 1 1/2 cups flour, the baking powder, salt, zest, cardamom, and cayenne pepper.
• In a separate bowl, beat butter and brown sugar with an electric mixer on medium-high speed until fluffy, 3 to 4 minutes. Add lime juice and egg, and beat until combined. Reduce speed to low; add flour mixture and beat just until combined.
• Divide dough into quarters, and shape into 3/4-inch square logs. Chill 30 minutes. (Dough may be wrapped in plastic and refrigerated up to 1 week or frozen up to 3 months; bring to room temperature before proceeding.) Slice logs to form 3/4-inch cubes. Press top of each cube gently to round corners; place cubes on parchment-lined baking sheets, spacing 1 1/2 inches apart. Bake, rotating sheets halfway through, until golden on edges and bottoms, 13 to 15 minutes. Let cookies cool completely on wire racks.
• Lime Glaze:In a small bowl, whisk to combine confectioners' sugar and lime juice until smooth. Use immediately.
• Brush the top of each cookie with glaze. Sprinkle about 1/4 teaspoon spice blend on top of each cookie. Let set 30 minutes. Cookies can be stored in an airtight container at room temperature up to 3 days.

Steps:

• Fill a small saucepan with 1 inch oil and set over medium heat. Line a plate with paper towels and set it near the stove.
• When the oil is shimmering-hot, carefully add the cashews and fry, stirring constantly, until light golden brown, 1 to 2 minutes. Keep in mind: The cashews will continue to cook after being removed from the oil and become a darker shade of brown, so it's best to remove them when they are still a little pale. Use a slotted spoon to transfer the cashews to the paper towels to drain.
• Place the hot cashews in a serving bowl and sprinkle evenly with the salt and brown sugar, tossing to coat. Add the scallions, chile powder, and lime zest and toss once more. Serve warm.

Steps:

• On parchment paper-lined or greased rimmed baking sheet, toast cashews in 350°F (180°C) oven until fragrant and golden, about 10 minutes.
• Meanwhile, in large bowl, combine 2 tbsp (25 mL) of the sugar, salt, curry powder and cumin; set aside.
• In saucepan, bring water, remaining brown sugar and butter to boil, stirring constantly. Add cashews, stirring to coat; simmer until no liquid remains, about 3 minutes. Add to spice mixture; toss to coat well.
• Spread nuts on same baking sheet; roast until coating is dry and slightly golden, about 10 minutes. Let cool on pan on rack. (Make-ahead: Store in airtight container at room temperature for up to 1 week.).

Steps:

• Preheat oven to 300 degrees. Stir together sugar, coarse salt, ground ginger, and cayenne pepper in a small bowl.
• Whisk egg white in a medium bowl until frothy. Stir roasted cashews into egg white; toss to coat.
• Sprinkle sugar-and-spice mixture over nuts, and stir to coat. Arrange nuts in a single layer on a parchment-lined baking sheet. Bake, stirring halfway through, until golden brown, about 30 minutes. Let cool, or serve warm.