Cashews are another wonderful native fruit that I enjoy eating living in Nicaragua. These nuts are nutritional powerhouses, full of copper, phosphorus, manganese, magnesium and zinc. They are versatile and can be eaten as a snack, in curries or as a desert. One of my favorite ways to eat them is in these simple yet delicious cookies.
1-cup raw cashews toasted for 10 minutes on a cookie sheet
2 cups all-purpose flour
1/4 tsp. salt
1 cup unsalted butter
2 cups powdered sugar
1/2 tsp. vanilla
Grind cashews in food processor.
Add butter and 1/2 cup of the powdered sugar process until the mixture is creamy.
Add the vanilla and flour and mix. Refrigerate it until firm, about an hour.
Preheat your oven to 300Â°F.
Roll dough into balls and roll in powdered sugar. Bake for 20 minutes. Let cool for a few minutes, then gently roll the cookies in the powdered sugar before transferring them to racks to cool completely.
By Carol Cobb