KitchenTigress: Cashew Nut Cookies

Cashew Nut Cookies

Cashew nut cookies are pretty easy going. These bite-size morsels don't mind if you put in more of this or less of that.

You can use more cashews and less flour if you like your cookies really nutty.

Add more sugar if you have a sweet tooth.

Add more eggs if you like softer, more tender cookies, less if you like more "snap".

You want very buttery cookies? Add more butter of course. If the dough is too soft to handle because you've added an obscene amount of fat, or eggs, just pop it in the freezer to firm up.

I don't think anyone would have problems making cashew nut cookies (unless you're the sort who burns everything).

Hmm, there's only so much I can say about a recipe that's dead easy.

What can I do to pad up this post (besides putting each sentence in a new paragraph)?

Hey, I know! We haven't had a knock-knock joke for a while. Here we go:

Knock knock!

Who's there?

Cashew nut!

Cashew nut who?

Cash, you nut! I want cold, hard cash in ang pows.

It's that time of the year again. Are you busy preparing for the Spring Festival? Hope you have time to bake some CNY goodies. Happy Year of the (Water) Snake, folks!

How to make cashew nut cookies

Step-by-step guide

This recipe is pretty easy going. Add more cashews if you like your cookies more nutty. Or more sugar if you have a sweet tooth.

cashew nut cookies
(For 180 pieces)
  • 150 g unsalted butter
  • 180 g castor sugar
  • 1 tsp vanilla extract
  • 1 egg, about 50 g
  • ¼ tsp salt
  • 200 g plain flour, sift with baking powder
  • ½ tsp baking powder
  • 300 g untoasted cashew nuts – bake at 160°C for about 15 minutes till brown and fragrant, leave till cool, chop roughly with knife, mince in food processor till fine, leaving some large bits for bite
  • 130 g untoasted medium size cashew nuts – split nuts into 2 halves to yield around 180 pieces

  • 2 yolks, beaten
  1. Whisk butter and sugar till pale and fluffy. Add egg, vanilla extract and salt. Whisk till smooth. Add flour and baking powder. Mix till shaggy. Add toasted cashew nuts. Mix till even. If sticky, sprinkle with 1-2 tsp plain flour and mix again, or chill till firm enough to handle.
  2. Dusting with plain flour, roll dough thickish, about 4 mm. Cut with cutter just slightly bigger than a cashew nut. Traditionally, cashew nut cookies are shaped like cashew nuts.

  3. Place cookies on baking tray lined with parchment paper. Brush lightly with yolk. Gently press 1 cashew halve onto each cookie, flat side down. Lightly brush cashews with egg yolk.

  4. Bake at 160°C till golden brown, about 20 minutes. Remove cookies to wire rack. Leave till cool. Store airtight if not eaten immediately.