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Wednesday, May 16, 2012

Little Cashew Cakelets

I was hungry for Indian food and a cookie. So I made these.  I like them. They have a cakey texture, hence, cakelets.

Cashew Cakelets
1/2 cup butter
1 cup brown sugar
1 large egg
1/2 teaspoon vanilla
1/2 teaspoon almond extract
2 cups flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cardamon
1/4 teaspoon salt
1/3 cup sour cream
1 3/4 cup chopped cashews

Preheat oven to 400. Line baking sheets with parchment paper
Cream butter and sugar until light and fluffy. Beat in egg, vanilla and almond.  Mix well. 
Sift together flour, baking powder, baking soda, cardamon and salt
Add dry ingredients alternately with sour cream. Begining and ending with sour cream. Carefully fold in nuts. 
Drop by medium scoops onto prepared pans. 

Bake for 8 to 10 minutes, or until golden.  Remove from pan to cool onto wire racks. 
Makes about 2 dozen. 

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