Ideally, after eating all of this food you will go dance to the music of Os Mutantes, so try not to excessively overeat and drink. Or just dance to Os Mutantes in your kitchen while wearing these hats. Enjoy!
Vegan Cashew Cookies
Recipe adapted from Gourmet Magazine, via the International Vegetarian Union
Makes around eight large cookies
These traditional Brazilian cookies taste a lot like shortbread.
3/4 cup raw cashews
1/2 cup all-purpose flour
1/3 cup cornstarch
6 tablespoons vegan margarine, softened (I used Earth Balance)
1/4 cup sugar
1/8 teaspoon salt
parchment paper
Put oven rack in middle position and preheat oven to 375° F.
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. Toast those nuts, stirring every two minutes to prevent edges from burning, until pale golden, 6-8 minutes. Cool completely in pan.
Whisk together flour and cornstarch in a bowl. Then beat together margarine and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, around five minutes. Add toasted ground nuts and salt and beat until combined. Reduce speed to low, then add flour mixture and mix just until dough forms.
Shape the dough into a rectangular block and roll it out between two (12-inch long) sheets of parchment. Ideally it should look something like a 10 by 8 inch rectangle, but mine looked more like an irregularly-shaped mess. That’s okay!
Chill dough in parchment on a baking sheet in refrigerator until firm, about 10 minutes. Meanwhile, coarsely chop remaining 1/4 cup nuts in food processor. Discard top sheet of parchment and sprinkle dough with coarsely chopped nuts. Bake until golden, 14-16 minutes.
Transfer shortbread to a rack and cool completely, then break into rough shapes with your hands. These cookies will keep at room temperature in an airtight container for one week.
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