Cashew Cookies

For CNY treat #4, I couldn’t resist making these delicious, melt-in-the-mouth cookies created by another fellow Malaysian. These heavenly little morsels are simply irresistible and are extremely simple to make. Not only that, I love that it’s dairy-free which means I can eat as many as I want (there goes the waistline :-D).

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

Boy! Am I glad I enlisted Alex’s help – he is super fast roller! In the time it took for me to finish rolling one ball of dough, Alex was already on his third! :-D I guess little hands are better suited for rolling these delicate, tiny balls of dough.

Soooooooo delicious…I’m not kidding you!
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4 Replies to “Cashew Cookies”

  1. Perfect! Glad you all loved it. We just finished ours and thanks for the link back. :)

  2. You're welcome. Thanks for dropping by! :-D

  3. Oh..your son is so adorable. I'm sure it's nice to have an extra hand in the kitchen :-)

  4. Thank you Nasifriet! It is nice to have a little helper in the kitchen at times (without taking into consideration the extra mess, of course). :-D

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