Three Cs Cookies
Three flavors--coconut, cashew, and cardamom--are the foundation for these chewy-crisp cookies.
How to Make It
Step 1
1
In a bowl with a mixer, beat 1 cup butter, 3/4 cup granulated sugar, and brown sugar until fluffy. Beat in eggs and vanilla until well blended.
Step 2
2
In another bowl, mix flour, 1 teaspoon cardamom, and baking soda.
Step 3
3
Add dry ingredients to butter mixture; stir to mix, then beat until blended.
Step 4
4
Stir in coconut and cashews. Cover and chill dough until firm enough to shape, at least 30 minutes or up to 1 day.
Step 5
5
In a small dish, mix 1/4 cup granulated sugar and 1 teaspoon cardamom.
Step 6
6
Shape dough into 1-inch balls, rolling each in cardamom sugar to coat. Set balls at least 3 inches apart on buttered baking sheets.
Step 7
7
Bake in a 350° oven until golden brown, 9 to 12 minutes (7 to 10 minutes in a convection oven).
Step 8
8
Cool on pans about 1 minute, then with a wide spatula, transfer to racks. Serve or store airtight up to 3 days; freeze to store longer. Nutritional analysis per cookie.
Ingredients
About 1 cup (1/2 lb.) unsalted butter or margarine
1 cup granulated sugar
3/4 cup firmly packed brown sugar
2 large eggs
2 teaspoons vanilla
1 1/2 cups all-purpose flour
2 teaspoons ground cardamom
1 teaspoon baking soda
2 cups sweetened flaked dried coconut
1 cup salted roasted cashews, very coarsely chopped
Directions
Step 1
1
In a bowl with a mixer, beat 1 cup butter, 3/4 cup granulated sugar, and brown sugar until fluffy. Beat in eggs and vanilla until well blended.
Step 2
2
In another bowl, mix flour, 1 teaspoon cardamom, and baking soda.
Step 3
3
Add dry ingredients to butter mixture; stir to mix, then beat until blended.
Step 4
4
Stir in coconut and cashews. Cover and chill dough until firm enough to shape, at least 30 minutes or up to 1 day.
Step 5
5
In a small dish, mix 1/4 cup granulated sugar and 1 teaspoon cardamom.
Step 6
6
Shape dough into 1-inch balls, rolling each in cardamom sugar to coat. Set balls at least 3 inches apart on buttered baking sheets.
Step 7
7
Bake in a 350° oven until golden brown, 9 to 12 minutes (7 to 10 minutes in a convection oven).
Step 8
8
Cool on pans about 1 minute, then with a wide spatula, transfer to racks. Serve or store airtight up to 3 days; freeze to store longer. Nutritional analysis per cookie.
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