Cashew Cookies
Super easy Cashew Cookies made with no butter and full of nutty flavor. They are the perfect treat for the holiday cookie exchange, celebrating, celebrating Chinese New Year, or snacking at any time of the year.
Celebrating Chinese New Year is never complete without the variety of cookies that are shared and enjoyed by families and friends. These Cashew Cookies are one type of cookie that is usually found during this time of the year along with nastar (pineapple tarts), kaastengels (cheese stick cookies), lidah kucing (langue de chat/cat tounge cookies), and kue putri salju (snow white cookies).
There are many variations of these Cashew Cookies. They can be made with butter for a buttery flavor or mixed with cocoa powder for the chocolate version. For this recipe, there is no butter added to the dough. Instead, we use vegetable oil for the fat. They are very easy to make, not too sweet, crumbly, and nutty. You can make them completely dairy-free or egg-free depending on your preference.
Ingredients You Need
- Cashews – For the dough, you will need to use roasted cashews. Roasting cashews will bring out their natural oils so it intensifies the nutty flavor and makes them taste richer. For decorating each cookie, you will need to use raw cashews.
- All-purpose flour – This is the structure of the cookies.
- Confectioners’ sugar – Also known as icing sugar or powdered sugar. It sweetens and gives the cookies a finer texture.
- Milk powder – Add richness. For the dairy-free option, omit the milk powder.
- Salt – For taste.
- Vanilla extract – To enhance the flavor.
- Vegetable oil – Make sure to use neutral-flavored vegetable oil. Do not use olive oil! The amount of oil can vary depending on your environment.
- Egg yolk – Brush the top of the cookie with egg yolk for a golden glossy finish. For the egg-free option, just omit the egg yolk.
How to Make
- Blend roasted cashews in a food processor into a fine powder.
- In a bowl, sift in all-purpose flour, confectioners’ sugar, milk powder, and salt. Add the cashew powder and mix until combined. Add vanilla extract and oil. Mix until dough forms.
- Scoop 1/2 tbsp dough and shape into balls. Flatten slightly.
- Press half of the raw cashew gently on top of each cookie.
- Brush the top with egg wash.
- Bake at 300F/150°C for 17-20 minutes or until the top is golden brown. Transfer to a cooling rack to cool completely.
How to Store
Let the cookies cool completely. Transfer the cookies to an airtight container and add silica gel to absorb the moisture. If they are stored properly in a sealed airtight container, they will last for up to 3 weeks at room temperature. Once opened, consume the cookies within 1 week.
Cashew Cookies
Ingredients
- 1 cup (125 gr) roasted cashews
- 1 cup (125 gr) all-purpose flour
- 1/2 cup (65 gr) confectioners’ sugar
- 1 tbsp milk powder, optional
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/3-1/2 cup (65-100 gr) vegetable oil
Toppings
- 18 raw cashews, halved
- 1 egg yolk
- 1/2 tsp vegetable oil
Instructions
- Preheat oven to 300F/150°C and line a baking pan with parchment paper or silicone mat.
- Blend roasted cashews in a food processor into a fine powder. Set aside.
- Mix dry ingredients – In a large bowl, sift all-purpose flour, confectioners' sugar, milk powder, and salt. Add cashew powder and mix with a spatula until combined.
- Add wet ingredients – Add vanilla extract and 1/3 cup vegetable oil. Mix until the dough forms. If the dough is too crumbly, add more oil until the dough comes together.
- Portion and shape the dough – Scoop 1/2 tbsp dough and shape into balls with your hands. Flatten slightly and arrange on the prepared baking sheet.
- Make egg wash – In a small bowl, mix egg yolk and vegetable oil. Set aside.
- Decorate – Gently press a cashew half on top of each dough. Brush the top with egg wash.
- Bake for 17-20 minutes or until the top of the cookies is golden brown.
- Cool – Transfer the cookies to a cooling rack to cool completely.
