Cashew Cookies Recipe

Introduction

These cashew cookies are a delightful treat with a rich nutty flavor and a delicate crumbly texture. Perfectly sweetened and topped with a roasted cashew, they make an elegant snack or gift. Let’s bake a batch of these simple yet delicious cookies.

Ingredients

• 1 cup roasted cashews
• 1 cup all-purpose flour
• 1/2 cup confectioners’ sugar
• 1 tbsp milk powder
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/2 cup vegetable oil
• 18 raw cashews (for topping)
• 1 egg yolk
• 1/2 tsp vegetable oil (for egg wash)

Instructions

1. Step 1: Preheat your oven to 300℉ (150℃) and line a baking pan with parchment paper or a silicone mat.
2. Step 2: Blend the roasted cashews in a food processor until they form a fine powder. Set this aside.
3. Step 3: In a large bowl, sift together the all-purpose flour, confectioners’ sugar, milk powder, and salt. Add the cashew powder and gently mix with a spatula until combined.
4. Step 4: Stir in the vanilla extract and vegetable oil. Mix until a dough forms. If the dough feels too crumbly, add a bit more oil; if too wet, add a little more flour until the dough comes together.
5. Step 5: Scoop about 1/2 tablespoon of dough and roll it into a ball. Flatten slightly and place on the prepared baking sheet. Repeat for all dough.
6. Step 6: Press a raw cashew half gently onto the top of each cookie. In a small bowl, mix the egg yolk with 1/2 teaspoon of vegetable oil, then brush this egg wash over the tops of the cookies.
7. Step 7: Bake the cookies for 17 to 20 minutes, or until the tops turn a light golden brown.
8. Step 8: Remove the cookies from the oven and transfer them to a cooling rack to cool completely before serving.

Tips & Variations

• Use roasted cashews for a deeper flavor, or toast your own at home for extra freshness.
• Swap vegetable oil for melted butter for a richer taste and softer texture.
• Add a pinch of cinnamon or cardamom for a subtle warm spice twist.
• For a gluten-free version, substitute all-purpose flour with almond flour or a gluten-free flour blend.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep them crisp, place a piece of parchment paper between layers. They can also be frozen for up to one month; thaw at room temperature and crisp in a low oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw cashews instead of roasted?

Roasted cashews are recommended for the dough to bring out their nutty flavor, but if using raw, consider lightly toasting them beforehand for better taste and texture.

What can I substitute for vegetable oil?

You can use melted butter or a neutral oil like canola or sunflower oil. Butter will create a richer flavor and slightly softer cookie.

Cashew Cookies Recipe

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★★★★★

4.5 from 100 reviews

• Author: Matteo
• Total Time: 35 minutes
• Yield: 35 cookies 1x
• Diet: Vegetarian

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Description

Delight in these crunchy, buttery Cashew Cookies that combine the nutty flavor of roasted cashews with a tender crumbly texture. Perfectly baked to a golden crisp and topped with a shiny cashew half, these cookies make a delicious treat for teatime or anytime snacking.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup roasted cashews
• 1 cup all-purpose flour
• 1/2 cup confectioners’ sugar
• 1 tbsp milk powder
• 1/4 tsp salt

Wet Ingredients

• 1/2 tsp vanilla extract
• 1/2 cup vegetable oil (plus extra 1/2 tsp for egg wash)
• 1 egg yolk

Toppings

• 18 raw cashews

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Instructions

1. Preheat the Oven: Preheat your oven to 300℉ (150℃) and prepare a baking pan by lining it with parchment paper or a silicone baking mat to prevent sticking.
2. Grind Cashews: Place the roasted cashews into a food processor and pulse until they turn into a fine powder. Set this cashew powder aside for mixing.
3. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, confectioners’ sugar, milk powder, and salt to ensure even distribution and a light texture. Add the cashew powder and gently mix everything with a spatula until combined.
4. Combine Wet Ingredients and Form Dough: Add the vanilla extract and 1/2 cup vegetable oil to the dry mixture. Mix well until the dough starts coming together. If the dough is crumbly, gradually add more oil until it holds; if too wet, add a little more flour to balance the consistency.
5. Shape Cookies: Using about 1/2 tablespoon of dough per cookie, roll the dough into balls and then flatten each slightly with your hands. Arrange these on the prepared baking sheet, spacing them evenly.
6. Prepare Topping and Egg Wash: Gently press a raw cashew half onto the top of each cookie to add a decorative and flavorful touch. In a small bowl, mix the egg yolk with 1/2 teaspoon vegetable oil to create an egg wash, then brush this over the top of each cookie to give them a beautiful golden finish after baking.
7. Bake: Place the baking sheet in the preheated oven and bake for 17-20 minutes, or until the cookies are golden brown on top and firm to the touch.
8. Cool: Once baked, transfer the cookies to a wire rack to cool completely. Cooling allows the cookies to set and develop their characteristic crisp texture.

Notes

• Make sure not to over-process the cashews into a paste; the texture should remain powdery for the best results.
• If you prefer a crunchier cookie, bake for the full 20 minutes. For a softer bite, check at 17 minutes.
• Storage: Keep the cookies in an airtight container at room temperature for up to one week.
• You can substitute vegetable oil with melted butter for a richer flavor, but this will alter the texture slightly.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Western

Keywords: Cashew Cookies, Nut Cookies, Baked Cookies, Homemade Cookies, Nutty Treats, Easy Cookie Recipe