Cashew Ginger Cookie Twists Recipe

Cashew Ginger Cookie Twists Recipe
Cashew Ginger Cookie Twists Recipe photo by Taste of Home
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Cashew Ginger Cookie Twists Recipe

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This is a fun cookie for a party or cookie exchange. You can also dip just one side in melted dark chocolate and sprinkle with orange zest or finely chopped cashews. —Carole Hold, Mendota Heights, MN
MAKES:
40 servings
TOTAL TIME:
Prep: 55 min. + chilling Bake: 10 min./batch + cooling
MAKES:
40 servings
TOTAL TIME:
Prep: 55 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 3/4 cup butter, softened
  • 1/3 cup confectioners' sugar
  • 1-1/2 teaspoons grated orange peel
  • 1/4 teaspoon ground ginger
  • 1 large egg
  • 3/4 teaspoon vanilla extract
  • 2 cups all-purpose flour, divided
  • 1/2 cup honey-roasted cashews
  • 1-1/2 cups white baking chips
  • 1 tablespoon shortening
  • 1/3 cup finely chopped crystallized ginger

Directions

Beat first four ingredients until blended; beat in egg and vanilla. Place 1/4 cup flour and cashews in a food processor; pulse until cashews are ground. Add remaining flour; pulse to blend. Gradually beat flour mixture into butter mixture.
Divide dough in half; shape each into a 10-in.-long log. Wrap in plastic; refrigerate until firm, about 1 hour.
Preheat oven to 375°. Unwrap and cut each log into twenty 1/2-in. slices. Roll each slice into an 8-in. rope; shape each into a pretzel. Place 2 in. apart on ungreased baking sheets.
Bake until edges are light brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
In a microwave, melt baking chips and shortening; stir until smooth. Dip tops of cookies in baking chips; sprinkle with crystallized ginger. Let stand until set. Yield: 40 cookies.

Test Kitchen tips
  • The dough softens and becomes harder to work with the longer it’s out of the fridge. Even after slicing the dough, keep most of it refrigerated while shaping the dough a few pieces at a time.
  • These buttery cookies have a crisp texture since there’s so much “edge” exposed with the pretzel shape.
  • Try dipping some in melted dark chocolate (you might even add a contrasting white chocolate drizzle if you want to get fancy).
  • Originally published as Cashew Ginger Cookie Twists in Simple & Delicious December/January 2018

    Nutritional Facts

    1 cookie: 113 calories, 7g fat (4g saturated fat), 15mg cholesterol, 42mg sodium, 12g carbohydrate (6g sugars, 0 fiber), 1g protein.

    • 3/4 cup butter, softened
    • 1/3 cup confectioners' sugar
    • 1-1/2 teaspoons grated orange peel
    • 1/4 teaspoon ground ginger
    • 1 large egg
    • 3/4 teaspoon vanilla extract
    • 2 cups all-purpose flour, divided
    • 1/2 cup honey-roasted cashews
    • 1-1/2 cups white baking chips
    • 1 tablespoon shortening
    • 1/3 cup finely chopped crystallized ginger
    1. Beat first four ingredients until blended; beat in egg and vanilla. Place 1/4 cup flour and cashews in a food processor; pulse until cashews are ground. Add remaining flour; pulse to blend. Gradually beat flour mixture into butter mixture.
    2. Divide dough in half; shape each into a 10-in.-long log. Wrap in plastic; refrigerate until firm, about 1 hour.
    3. Preheat oven to 375°. Unwrap and cut each log into twenty 1/2-in. slices. Roll each slice into an 8-in. rope; shape each into a pretzel. Place 2 in. apart on ungreased baking sheets.
    4. Bake until edges are light brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
    5. In a microwave, melt baking chips and shortening; stir until smooth. Dip tops of cookies in baking chips; sprinkle with crystallized ginger. Let stand until set. Yield: 40 cookies.

    Test Kitchen tips
  • The dough softens and becomes harder to work with the longer it’s out of the fridge. Even after slicing the dough, keep most of it refrigerated while shaping the dough a few pieces at a time.
  • These buttery cookies have a crisp texture since there’s so much “edge” exposed with the pretzel shape.
  • Try dipping some in melted dark chocolate (you might even add a contrasting white chocolate drizzle if you want to get fancy).
  • Originally published as Cashew Ginger Cookie Twists in Simple & Delicious December/January 2018

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