Cashew-nut Cookies - by Cecilia Chia

Recipe credit to member of BC Lucinda Lau
Cashew-nut Cookies
Yields 79 cookies

125g butter
70g icing
1/4 tsp vanilla extract
150g plain flour
1/4 tsp baking powder
50g cashewnut powder - grind your own
Egg wash - yolk + some white
50g cashewnut halves

Sift flour together with baking powder.
Cream butter, icing and vanilla until fluffy. Add in flour and cashewnut powder and knead to a dough.
Roll into small balls. Use hands to shape into a crescent moon.
Place on lined baking tray and egg wash the cookie. Top with cashewnut halves and egg wash one more time.
Bake in a preheated oven at 160C for 15-20 mins or until golden brown. Cool before storing.

Buy roasted cashewnuts that are light in colour. I used Camel. Some brands are overly dark to use for baking.

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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