This is my simple tablescape for Christmas dessert and tea. Home grown oranges and lemons are studded with cloves and arranged on a three tiered cake stand to make a dramatic centerpiece. I cut protea flowers from my garden and arranged them in a vase to compliment the tea set. Cardamom flavored shortbread and tea is the perfect finale to any Christmas meal.
Please check out the cashew shortbread recipe. It is sure to become one of your family's favorites for years to come.
Cashew Shortbread
This recipe is part of my Christmas menu from my book, Entertaining From an Ethnic Endian Kitchen. The traditional Christmas favorite shortbread cookie is flavored with cashews and cardamom.
Serves 4 - 6
• 1½ cups all purpose flour
• ½ cup ground raw cashew nuts
• 1 teaspoon green cardamom seed powder
• ¼ teaspoon salt
• 1 cup unsalted butter
• ¾ cup confectioner’s sugar, sifted
Preheat oven to 325ยบ F.
In a bowl, stir together all-purpose flour, cashew nuts, cardamom powder and salt. In a bowl, using an electric mixer fitted with pedal attachment, cream butter and sugar until light and creamy.While mixer is on low speed, slowly add flour mixture. Mix until combined.
Spray 9-inch shortbread pan with nonstick cooking spray. Press dough evenly into the pan and refrigerate the pan for an hour. Using a toothpick or a fork, prick the entire surface to prevent from rising. Using a small knife, score the dough into desired size pieces. Bake the shortbread in the middle of the oven for 35 - 40 minutes or until shortbread is lightly golden. Immediately, re-score the bread and transfer to wire rack. Let it cool in the pan for 10 - 15 minutes. Unmold onto a flat surface. Cut into serving size pieces along the scored lines.
Cook’s Note: If you don’t have shortbread pan, use 9-inch fluted tart pan with removable bottom.
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