Cashew-nut Cookies – by Cecilia Chia

Recipe credit to member of BC Lucinda Lau 
Cashew-nut Cookies
Yields 79 cookies

125g butter
70g icing
1/4 tsp vanilla extract
150g plain flour
1/4 tsp baking powder
50g cashewnut powder – grind your own
Egg wash – yolk + some white
50g cashewnut halves

Sift flour together with baking powder.
Cream butter, icing and vanilla until fluffy. Add in flour and cashewnut powder and knead to a dough.
Roll into small balls. Use hands to shape into a crescent moon.
Place on lined baking tray and egg wash the cookie. Top with cashewnut halves and egg wash one more time.
Bake in a preheated oven at 160C for 15-20 mins or until golden brown. Cool before storing.

Note
Buy roasted cashewnuts that are light in colour. I used Camel. Some brands are overly dark to use for baking.

By |2017-12-08T04:19:01+00:00February 22nd, 2015|Cookie|0 Comments

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