These buttery Cashew Nut Cookies have a crumbly sandy texture and a deliciously nutty flavor. Perfect for afternoon tea or the holidays.
The Chinese New Year is only 6 days away from today. I am happy that it falls on a Saturday this year because that means both my sons will be able to come home for the celebration. I have more or less decided on the menu for the Reunion Dinner and have started baking some cookies.
Cashew Nut Cookies
This time round I decided to make Cashew Nut Cookies which are quite popular in Malaysia and Singapore even though they are not exactly traditional. These buttery and deliciously nutty cookies are egg-free with a texture similar to that of shortbread. The recipe yields about 28 cookies and I would suggest doubling it because they tend to go fast.
Sweet Lunar New Year Party
This post is part of a virtual #SweetLunarNewYear and #ChineseNewYearCookieParty with a group of awesome food bloggers. I hope you get to check out all the wonderful recipes listed here. My Cashew Nut Cookies recipe is in the recipe card below this list. My other blog, Malaysian Chinese Kitchen is also a participant with this traditional Mini Peanut Puffs (Kok Chai) recipe.
Snow Fungus Soup by Vermilion Roots
Indonesian Honeycomb Cake (Bingka Ambon) by What To Cook Today
Chinese Peanut Cookies by Wok & Skillet
Vietnamese Steamed Rice Cakes by A Taste of Joy and Love
Gluten-Free Chinese Almond Cookies by Grits & Chopsticks
Black Sesame Shortbread Cookies by Little Sweet Baker
Ice Cream Mooncakes by Brunch-n-Bites
Coconut Red Bean Pudding by The Missing Lokness
Korean Caramelized Sweet Potatoes (Goguma Mattang) by What Great Grandma Ate
Cashew Nut Cookie by Anncoo Journal
One Bite Pine Nut Cookies by Yummy Workshop
Baked Coconut Walnut Sticky Rice Cake by Jeanette’s Healthy Living
Black Sesame Cream Puffs by Pink Wings
Mini Peanut Puffs (Kok Chai) by Malaysian Chinese Kitchen
Thousand Layer Cake (Lapis Legit) by Daily Cooking Quest
Pineapple Cookies (Nastar) by V for Veggy
Almond Orange Spiral Cookies by Butter & Type
Three Color Dessert (Che Ba Mau) by The Viet Vegan
Year of the Rooster Mochi by Thirsty for Tea
Korean Tea Cookies (Dasik) by Kimchimari
Sweet Sticky Nian Gao (Kuih Bakul) by Lisa’s Lemony Kitchen
Sweet Rice Balls with Peanut Butter (Tang Yuan) by Omnivore’s Cookbook
Candied Ginger (Mut Gung) by Plant Crush
Chick Egg Tarts by Dessert Girl
Red Bean Soup with Black Glutinous Rice by Nut Free Wok
Orange Scented Sweet Red Bean by Lime and Cilantro
Join the Party
I invite you to join the party on social media (Instagram, Twitter, Facebook) with the hashtag #SweetLunarNewYear and #ChineseNewYearCookieParty (for cookie recipes) and share your dessert or cookie creations with us. Tag me @rotinrice so I can see your wonderful creations.
Similar Products Used in Making These Cashew Nut Cookies
This post contains affiliate links. Please read my disclosure policy here.
Hamilton Beach Power Deluxe Hand Mixer
Cuisipro Stainless Steel Measuring Cup and Spoon Set
Stainless Steel Round Cookie Cutter Set, 3 pieces
AmazonBasics 3-Piece Baking Sheet Set
Kitchenatics 100% Stainless Steel Wire Cooling and Roasting Rack
Cashew Nut Cookies
- ½ cup cashew nuts (70g)
- ⅓ cup whole cashew nuts for topping (46g)
- 1¼ cups all-purpose flour (188g)
- ¼ cup rice flour (35g)
- 2 sticks salted butter (softened) (8oz/226g)
- ½ cup powdered sugar / icing sugar (65g)
- 1 tsp vanilla extract
- 1 large egg (beaten for use as egg wash)
- Roast ½ cup (70g) cashew nuts in a 350˚F (180˚C) oven for about 20 minutes.
- Grind toasted cashew nuts until fine. Combine ground cashews, all-purpose flour, and rice flour in a medium sized bowl. Mix well.
- Partially cook ⅓ cup (46g) whole cashew nuts in 350˚F (180˚C) oven for about 10 minutes. Remove and set aside.
- Prepare one 2-inch round cookie cutter. Line a baking tray with parchment paper.
- In a large bowl, cream butter and powdered sugar until light and fluffy. Add vanilla extract and continue to beat for 30 seconds.
- Add flour mixture into the bowl. Mix with a spatula until it resembles breadcrumbs. Then knead gently until dough comes together. Wrap in plastic and chill for 15 minutes.
- Place dough in between 2 large pieces of parchment paper. Roll out dough to about ¼ inch thick.
- Dip a cookie cutter in flour. Cut out as many circles as possible. Lift cut out cookie dough with a butter knife or spatula and transfer to lined baking tray. Rework trimmed dough until all dough is used up.
- Press a partially cooked cashew nut into each cookie dough. Brush top of cookie and cashew nut with egg wash.
- Bake in a 350°F (180°C) oven for 10 to 12 minutes or until lightly brown. Transfer to a wire rack to cool completely.
- Store in air tight container for up to two weeks.
Wish you all a very HAPPY CHINESE NEW YEAR.
May the YEAR OF THE ROOSTER bring you good health, much joy, and great prosperity!
Enjoy…..and have a wonderful day! 😎
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