Vanilla Bean Sandies With Coconut Cashews – a delicious recipe with unsalted butter, powdered sugar, vanilla bean paste, flour, Coconut Cashews. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
1. Using a mixer, cream the butter on medium speed until light and fluffy, about 3 minutes. Add 3/4 cup of the powder sugar and vanilla paste, mix well. Add flour 1/2 cup at a time, mixing until thoroughly combined. Fold in the nuts.
2
2. Turn dough out, divided into three portions, shape into disks. Wrap the disks individually in plastic wrap and chill for 1 hour. Preheat oven to 350. Line two heavy bakng sheets with silcone liners. Break off about 1 tablespoon of dough per cookie. Roll dought between our plams into a ball, and place on the lined baking sheets, leaving a 1 inch space between each cookie. Bake 17 minutes or until the bottoms of the cookies are slightly golden, lift up one to check. Let cookies cool somewhat on the baking shets on cooling rack for at least 5 minutes.
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3. Put remaining powder sugar in a bowl. Drop cookies into the powder sugar and roll until completely covered. Shake off excess, let cool completely.
896
kcal
Calories
47
g
Fat
114
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 cup unsalted butter, 2 1/4 cups powdered sugar, 2 1/2 teaspoons vanilla bean paste, 2 cups flour, and more.
Yes, Vanilla Bean Sandies With Coconut Cashews falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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