Bite into the Rich Cashewnut Cookies and savour the flavours of cashew as the cookie crumbles in your mouth. Your senses are tingled and you cannot stop at one. And suddenly you’re competing – with all in your family – and specially the kids. Each one of you fascinated by the goodness of these Rich Cashewnut Cookies. Beware! You may have to bake another batch straightway.
Serves: 32 small cookies
Prep. Time: 30 Mins.
Baking Time: 14 to 5 Mins
- Maida [APF] – 125 gms
- Corn Flour – 30 gms
- Cashewnuts – 100 gms
- Cashewnuts – a few (for decoration)
- Sugar (powdered) – 60 gms
- Butter (soft) – 105 gms
- Egg Yolk – 1 (small egg)
- Egg Yolk – 1 (for eggwash)
- Vanilla Essence – ¼ tsp.
- Baking Powder – ¼ tsp.
Step 1: Mix the maida, cornflour and baking powder. Sift and keep aside.
Step 2: Powder the 100 gms of cashewnut and add to the flour and mix.
Step 3: Take the butter and powdered sugar in a bowl and cream till light using a hand mixer. Add the egg yolk and vanilla essence and mix.
Step 4: Add the sifted maida-cashewnut mixture, 1 tbsp. at a time to the bowl and mix for 2 seconds each time till all the flour is used up and a smooth dough is formed.
Step 5: Cover the bowl with cling film and refrigerate for an hour.
Step 6: Later, remove from the refrigerator and scoop ½ tbsp., each time, and form small balls. Place on your baking tray lined with parchment paper and press lightly with the heel of you palm to form the cookie. Do this till you use up all of the dough.
Step 7: Set your oven to pre-heat at 180°c.
Step 8: Brush each cookie dough with the beaten egg yolk and press a piece of cashewnut on each of them.
Step 9: Bake in the pre-heated oven for 14 to 15 minutes till light golden. Cool and store in an airtight container (if they last).