Y'know what's really hard to photograph in an appetizing way? Things that are beige! Even delicious beige things, like these cardamom cookies! Eek. I made these over a week ago now and I'm just getting around to getting these pictures together.
Anyway, these, like I said, are delicious. They're hardy and creamy and you should go bake some and dunk them in soy milk and eat them. I've been munching on these all week for breakfast and dessert and snacks. Also, they can be cut into exciting shapes! If you have cookie cutters on hand, don't wait until winter, break them out for these shortbread cookies.
VEGAN CARDAMOM CASHEW SHORTBREAD COOKIES
1 cup earth balance, softened
1/2 cup packed brown sugar
1 cup ground cashews
2 cups flour, plus extra for rolling
2 tsp cardamom powder
1/4 tsp salt
1/2 tsp baking powder
Preheat oven to 375 F.
Cream together earth balance and sugar. Add nuts, mix well.
Sift in remaining ingredients. When mixing with a spoon stops working, mix with your fingers. It will be crumbly. Don't refrigerate before rolling, unless you have time to return to room temperature first. Keep working at the dough until it becomes cohesive and smooth.
Roll. Add extra flour a tablespoon at a time, as needed, to prevent sticking. Try to be patient, and keep rolling. (Then roll some more.) Roll until the dough is smooth and consistently about 1/4 inch thick.
Cut into shapes! I chose diamonds. Place on an ungreased cookie sheet.
Bake 8-10 minutes. Makes about 4 dozen delicious diamonds.