Cashew Cookies

Directions

1. 1
   Put oven rack in middle position and preheat oven to 375F.
2. 2
   Pulse 1/2 cup nuts in a food processor until finely chopped, being careful not to process to a paste, then transfer to a large shallow baking pan.
3. 3
   Toast nuts, stirring every 2 minutes to prevent edges from burning, until pale golden, 6-8 minutes.
4. 4
   Cool completely in pan.
5. 5
   Whisk together flour and cornstarch in a bowl.
6. 6
   Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer or 5 with a handheld.
7. 7
   Add toasted ground nuts and salt and beat until combined.
8. 8
   Reduce speed to low, then add flour mixture and mix just until a dough forms.
9. 9
   Form dough into a rectangular block and roll out between 2 (12-inch long) sheets of parchment with a rolling pin into a 10- by 8-inch rectangle.
10. 10
    Chill dough in parchment on a baking sheet until firm, about 10 minutes.
11. 11
    Meanwhile, coarsely chop remaining 1/4 cup nuts.
12. 12
    Discard top sheet of parchment and sprinkle dough with coarsely chopped nuts.
13. 13
    Bake until golden, 14-16 minutes.
14. 14
    Transfer shortbread to a rack and cool completely, then break into rough shapes with your hands.
15. 15
    Keep cookies in an airtight container at room temperature 1 week.
16. 16
    For a neater cookie, cut shortbread, while still hot, into 8 (roughly 8- by 1 1/2-inch) cookies with a pizza/pastry wheel or sharp large knife.