Melt-In-Your-Mouth Cashew Nut Cookies (Chinese New Year)
Course: Chinese New Year, Cookies
Cuisine: Chinese
Prep Time: 15 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 30 minutesminutes
Servings: 40cookies (10-12 grams each)
Calories: 52kcal
Author: Marvellina
Our family absolutely loves these super easy and melt-in-your-mouth cashew nut cookies. You only need 6 ingredients and the cookies are made without butter.
20Whole cashew nutssplit into half, you may need more if you have more cookies
Egg wash:
1egg yolk
Instructions
Toast the cashew nuts:
If the cashew nuts are not toasted, toast them on a dry pan over low-medium heat for about 5 minutes or until you smell the wonderful nutty aroma. Take care not to burn them. Remove from the pan and let them cool down completely
Split the whole cashew nuts into half, following the line on the nuts, to decorate the cookies later
Finely chop the nuts:
Put the toasted nuts in a food processor and pulse a few times to finely chop them
Prepare the cookie dough:
Preheat the oven to 340 F (170 C). Line a large baking sheet with parchment paper. In a large mixing bowl, combine icing sugar, flour, and salt. Whisk to mix everything. Add the chopped cashew nuts and gradually add the cooking oil until you can form a nice smooth non-sticky dough. You may need a bit more oil than what's call for in the recipe. The key is to gradually add the oil until you can get a smooth non-sticky dough
Pinch off about 10-12 grams of dough and roll them smooth into a round ball. These make really small cookie. If you want larger size, feel free to make them larger. Pick up one halve piece of cashew nut and gently press on top. Repeat with the remaining dough and nuts. Place them on the baking sheet. These cookies do not spread, so you can put them pretty closely together as long as they don't touch each other
Bake the cookies:
Brush the top with some egg wash and bake in the oven, in the middle rack for about 15 minutes or until golden brown. If your cookies are bigger, you need to adjust the baking time
Let them cool down on the baking tray for 5 minutes and then transfer to a cooling rack to let them cool down completely
Store the cookies:
It is important to let them cool down completely and then store them in a cookie jar or a container with a tight-fitting lid. They can be kept for weeks at room temperature
Video
Notes
Original recipe called for 85 grams of powdered sugar. I have reduced the amount to 55 grams without compromising result.