Instructions: In a bowl with a mixer, beat 1 cup butter, 3/4 cup granulated sugar, and brown sugar until fluffy. Beat in eggs and vanilla until well blended.

In another bowl, mix flour, 1 teaspoon cardamom, and baking soda.

Add dry ingredients to butter mixture; stir to mix, then beat until blended.

Stir in coconut and cashews. Cover and chill dough until firm enough to shape, at least 30 minutes or up to 1 day.

In a small dish, mix 1/4 cup granulated sugar and 1 teaspoon cardamom.

Shape dough into 1-inch balls, rolling each in cardamom sugar to coat. Set balls at least 3 inches apart on buttered baking sheets.

Bake in a 350 degree oven until golden brown, 9 to 12 minutes (7 to 10 minutes in a convection oven).

Cool on pans about 1 minute, then with a wide spatula, transfer to racks. Serve or store airtight up to 3 days; freeze to store longer.

This recipe yields about 5 1/2 dozen.

Comments: Three flavors - coconut, cashew, and cardamom - are the foundation for these chewy-crisp cookies.

Yield: 5 1/2 dozen

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