Yield
Makes about 5 1/2 dozen

Three flavors--coconut, cashew, and cardamom--are the foundation for these chewy-crisp cookies.

How to Make It

Step 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

In another bowl, mix flour, 1 teaspoon cardamom, and baking soda.

Step 3

Add dry ingredients to butter mixture; stir to mix, then beat until blended.

Step 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

In a small dish, mix 1/4 cup granulated sugar and 1 teaspoon cardamom.

Step 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

Bake in a 350° oven until golden brown, 9 to 12 minutes (7 to 10 minutes in a convection oven).

Step 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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