Ingredients
1 cup unsalted butter
2 1/4 cups powdered sugar
2 1/2 teaspoons vanilla bean paste
2 cups flour
1 cup Coconut Cashews, coarsely chopped
Method
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure vanilla extract — everyday baking, custards, frosting
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure vanilla extract — everyday baking, custards, frosting
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
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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. 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. 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.