Cashew Cookies

These melt-in-your-mouth, heavenly little morsels are simply irresistible and are extremely easy to make. Not only that, I love that it’s dairy free which means I can indulge. :) Delicious!

Recipe is originally from another fellow blogger – Little Corner of Mine. Here, I doubled the recipe and provided the instructions in my own words.

2-2/3 cups unbleached all-purpose flour
1-1/3 cups confectioners sugar
1 teaspoon baking soda
1-2/3 cups salted roasted cashews, finely ground (plus about 1/2 cup more for the topping)
2/3 cup plus 1/4 cup vegetable oil
2 teaspoons vanilla extract
1 egg, lightly beaten

Preheat oven to 350F. In a large bowl, stir or whisk to combine flour, confectioners sugar, baking soda, and finely ground cashews. Add oil and vanilla extract; knead to mix until dough holds together. Measure out dough (I use a small cookie scoop which is slightly smaller than a tablespoon), squeeze it several times in your palm to compact the dough, and then roll it into a ball. Press half a cashew gently on top of the dough and brush the top surface with beaten egg. Bake for 13 to 15 minutes or until cookies are golden brown. Remove to a rack, cool, and store in an airtight container. Makes about 55 cookies (not enough, lol).

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