Cashew Cookies

1. 1

   Put oven rack in middle position and preheat oven to 375F.

2. 2

   Pulse 1/2 cup nuts in a food processor until finely chopped, being careful not to process to a paste, then transfer to a large shallow baking pan.

3. 3

   Toast nuts, stirring every 2 minutes to prevent edges from burning, until pale golden, 6-8 minutes.

4. 4

   Cool completely in pan.

5. 5

   Whisk together flour and cornstarch in a bowl.

6. 6

   Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer or 5 with a handheld.

7. 7

   Add toasted ground nuts and salt and beat until combined.

8. 8

   Reduce speed to low, then add flour mixture and mix just until a dough forms.

9. 9

   Form dough into a rectangular block and roll out between 2 (12-inch long) sheets of parchment with a rolling pin into a 10- by 8-inch rectangle.

10. 10

    Chill dough in parchment on a baking sheet until firm, about 10 minutes.

11. 11

    Meanwhile, coarsely chop remaining 1/4 cup nuts.

12. 12

    Discard top sheet of parchment and sprinkle dough with coarsely chopped nuts.

13. 13

    Bake until golden, 14-16 minutes.

14. 14

    Transfer shortbread to a rack and cool completely, then break into rough shapes with your hands.

15. 15

    Keep cookies in an airtight container at room temperature 1 week.

16. 16

    For a neater cookie, cut shortbread, while still hot, into 8 (roughly 8- by 1 1/2-inch) cookies with a pizza/pastry wheel or sharp large knife.

* Per serving · 4 servings · Values may vary.