Cashew Cookies

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 nuts, stirring every 2 minutes to prevent edges from burning, until pale golden, 6 to 8 minutes. Cool completely in pan.

Whisk together flour and cornstarch in a bowl.

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.

Add toasted ground nuts and salt and beat until combined. Reduce speed to low, then add flour mixture and mix just until a dough forms.

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.

Chill dough in parchment on a baking sheet until firm, about 10 minutes.

Meanwhile, coarsely chop remaining 1/4 cup nuts.

Discard top sheet of parchment and sprinkle dough with coarsely chopped nuts.

Bake until golden, 14 to 16 minutes.

Transfer shortbread to a rack and cool completely, then break into rough shapes with your hands.

· Cookies keep in an airtight container at room temperature 1 week.·For a neater-looking 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.