It’s that time of the year again where home bakers would fire up their ovens, break out their “weapons” and start their annual festive baking marathon. How could I miss out on all the fun and action, right? I have been making these for years and I could not believe I‘ve not share this recipe here.
Making these buttery, nutty, melt-in-your-mouth cookies is really quite simple and straight forward. All you need is your measuring scale and your trusty pair of hands. I highly recommend using good quality butter to give these Cashew Cookies the aromatic fragrance they deserve!
Ingredients:
120 g roasted cashew – split into half
250 g all-purpose flour
60 g corn flour
½ tsp salt
½ tsp baking powder
200 g ground cashew powder
210 g unsalted butter
90 g powdered sugar
60 g caster sugar
1 egg yolk
½ tsp vanilla extract
Egg wash:
1 egg yolk + 1 tsp milk (beaten)
makes about 150 pcs
Preheat oven to 175°C/340°F.
Split cashews split into half for decoration.
In a large bowl, combine both flours, ground cashew powder, baking powder, salt and mix evenly with a whisk.
In a large bowl, cream the butter, caster sugar and powdered sugar together until light and fluffy, approx. 1 min.
Add in egg yolk, vanilla extract and mix well.
Pour in dry ingredients and bring all the ingredients together with your hands.
The mixture should be moist but not sticking to your hands.
Cover with cling wrap and chill in fridge for 30 mins.
I like to split them into 2 portions.
Place a portion of the chilled dough onto a lightly floured surface and place a cling wrap over the dough before rolling it out evenly into approx. 0.5mm thick.
Use a cookie cutter or cookie stamp of your choice and cut out individually. Bring together loose pieces of dough, roll into flat disc evenly and repeat before all the dough is used up.
Place cut out cookies onto a lined baking tray, leaving about 0.5cm space apart from each other.
Lightly press a half-split cashew onto each cookie and brush with a layer of egg wash.
Bake in preheated oven for 15 – 18 mins, until golden brown. Reduce heat to 170°C if the top is browning too fast.
Allow to cool in tray for 5 mins before arrange the cookies on a cooling rack to cool completely.
Store in air-tight containers for up to 10 days.
- 250 g all-purpose flour
- 60 g corn flour
- ½ tsp salt
- ½ tsp baking powder
- 200 g ground cashew powder
- 210 g unsalted butter
- 90 g powdered sugar
- 60 g caster sugar
- 1 egg yolk
- ½ tsp vanilla extract
- Egg wash:
- 1 egg yolk + 1 tsp milk (beaten)
- Extra cashews split into half for decoration
- Preheat oven to 175°C/340°F.
- In a large bowl, combine both flours, ground cashew powder, baking powder, salt and mix evenly with a whisk.
- In a large bowl, cream the butter, caster sugar and powdered sugar together until light and fluffy, approx. 1 min.
- Add in egg yolk, vanilla extract and mix well.
- Pour in dry ingredients and bring all the ingredients together with your hands.
- The mixture should be moist but not sticking to your hands.
- Cover with cling wrap and chill in fridge for 30 mins.
- Place a portion of the chilled dough onto a lightly floured surface and place a cling wrap over the dough before rolling it out evenly into approx. 0.5mm thick.
- Use a cookie cutter or cookie stamp of your choice and cut out individually. Bring together loose pieces of dough, roll into flat disc evenly and repeat before all the dough is used up.
- Place cut out cookies onto a lined baking tray, leaving about 0.5cm space apart from each other.
- Lightly press a half-split cashew onto each cookie and brush with a layer of egg wash.
- Bake in preheated oven for 15 – 18 mins, until golden brown. Reduce heat to 170°C if the top is browning too fast.
- Allow to cool in tray for 5 mins before arrange the cookies on a cooling rack to cool completely.
- Store in air-tight containers for up to 10 days.
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2 Comments
Why do you not allow for your recipes to be Pinned ?
Hi Ivy, do you mean Pinterest?