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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
