Ingredients
1/2 cup raw unsalted cashews, toasted
2 cups unbleached all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon finely grated lime zest plus 1 tablespoon fresh lime juice
1 3/4 teaspoons ground cardamom
1/8 teaspoon cayenne pepper
1/2 cup (1 stick) unsalted butter, softened
1/2 cup packed light-brown sugar
1 large egg
Indian colored spice blend such as red mukhwas (or colored sprinkles and nonpareils), for garnish
1/2 cup confectioners' sugar
1/4 teaspoon finely grated lime zest plus 2 tablespoons fresh lime juice (from 2 to 3 limes)
Preparation
Cookies:Preheat oven to 350 degrees. In a food processor, pulse cashews with 1/2 cup flour until nuts are very finely ground. In a bowl, whisk to combine cashew mixture with remaining 1 1/2 cups flour, the baking powder, salt, zest, cardamom, and cayenne pepper.
In a separate bowl, beat butter and brown sugar with an electric mixer on medium-high speed until fluffy, 3 to 4 minutes. Add lime juice and egg, and beat until combined. Reduce speed to low; add flour mixture and beat just until combined.
Divide dough into quarters, and shape into 3/4-inch square logs. Chill 30 minutes. (Dough may be wrapped in plastic and refrigerated up to 1 week or frozen up to 3 months; bring to room temperature before proceeding.) Slice logs to form 3/4-inch cubes. Press top of each cube gently to round corners; place cubes on parchment-lined baking sheets, spacing 1 1/2 inches apart. Bake, rotating sheets halfway through, until golden on edges and bottoms, 13 to 15 minutes. Let cookies cool completely on wire racks.
Lime Glaze:In a small bowl, whisk to combine confectioners’ sugar and lime juice until smooth. Use immediately.
Brush the top of each cookie with glaze. Sprinkle about 1/4 teaspoon spice blend on top of each cookie. Let set 30 minutes. Cookies can be stored in an airtight container at room temperature up to 3 days.
Preheat oven to 350 degrees. In a food processor, pulse cashews with 1/2 cup flour until nuts are very finely ground. In a bowl, whisk to combine cashew mixture with remaining 1 1/2 cups flour, the baking powder, salt, zest, cardamom, and cayenne pepper. In a small bowl, whisk to combine confectioners’ sugar and lime juice until smooth. Use immediately.
