1⅓ cup all-purpose flour
⅔ cup confectioners’ sugar
½ teaspoon baking soda
100 grams salted roasted cashews, finely ground
1 teaspoon vanilla extract
⅓ cup plus 2 tablespoons canola oil
Check out Little Corner of Mine website for the preparation method.
Personal note: I substituted vegetable oil for the canola. To form the little balls of cookies successfully – once you’ve measured the teaspoon of dough, squeeze it several times in your palm to compact the dough, then gently roll the dough into a ball. Flatten the balls of dough slightly before baking. I did not bother with using the egg glaze or topping the cookies with cashew pieces. I baked each batch for about 12 minutes until the cookies were lightly browned. A doubled recipe yields 120 (1 teaspoon size) cookies for me.
|I roped Alex into helping me…here he is with a cheeky look on his face|
|All the dry ingredients|
|Dough is ready to be rolled|
|Soooooooo delicious…I’m not kidding you!|