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
Ingredients
- 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)
Instructions
- 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.
Nutrition
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! 😎
Christine | Vermilion Roots says
Chinese New Year is not the same without some kind of nut cookies. I love cashew just as much as peanuts. These won’t last long around me!
Linda says
Thank you Christine for organizing this fun virtual CNY Cookie party. Good to see so many yummy recipes in one place.
Marvellina says
These cookies look wonderful Linda and how nice your kids will be able to come home to celebrate. I miss this reunion with family. Hope you are enjoying the “warmer” days here in MN 🙂
Linda says
Thank you, Marvellina. Yes, I am very thankful that my sons are close by and were able to come home to celebrate with us. 🙂
Anita says
Gong Xi Fa Cai Linda! I can never get enough of all these “nuts” cookies come Chinese New Year, be it the more traditional peanut and almond, or the more unusual cashew and even pine nuts. But… must restrain from too much nuts 🙂
Linda says
Thank you, Anita. Cookies with nuts are such a treat. Glad to be able to enjoy them every now and then.
Ann says
Yum! These look beautiful! Happy new year!
Linda says
Thank you, Ann.
Lokness @ The Missing Lokness says
Doubling the recipe is a must! I am sure I can eat a dozen in one sitting. 😛 Happy Chinese New Year!
Linda says
Yes, it is easy to eat too many at one go. Only once a year… 🙂
Lisa Ho says
Another of the must have for CNY 😀
Gong Xi Fa Cai Linda 😀
Linda says
Thank you, Lisa.
Sharon @Nut Free Wok says
Your cookies look perfect and it’s a nice alternative to almond cookies. Happy Chinese New Year! 🙂
Linda says
Thank you, Sharon!
Antonet Roajer says
These cookies looks yummy!! delicious.
Khampy says
Do you make eggfree cashew cookies. I am allergic to eggs.
Linda says
I have many egg free cookies on this blog. Please check out this link to see all the cookies.
Kathy says
Good
Linda says
Thanks!
Agnes Lee says
When is the egg added? I read through several times, as I’m looking for a good recipe for cashew nuts cookies. Can’t seem to see it. Did I miss it out somewhere?
Appreciate if you can assist.
Linda says
The egg is beaten and used as egg wash.
Andy Ong says
I tried your recipe and my friends love it !
So fragrant & delicious!
Thank you for this Receipe!
Looking forward to more yummy creations.
Linda says
You are most welcome and I am very glad to hear you and your friends love it.