Chinese Cashew Nut Cookies Recipes

CHINESE CASHEW NUT COOKIES

Steps:

• Add all the cashew nuts into a food processor and grind until fine.
• In a large bowl, whisk the rest of the dry ingredients together and add in the ground cashew nuts. whisk and combine well.
• Then add the vegan butter to the dry ingredients and rub the butter into the flour until the mixture resembles coarse bread crumbs.
• Add 2 tablespoons rice milk and use your hands to knead the dough until you get a smooth dough.
• Preheat fan-forced oven to 160C or 320F. Position the oven rack in the lower third of your oven.
• Roll the dough into small balls (25g/1oz each), repeat until you have used up all the dough.
• Flatten each ball into a 1 ½ inch round patty and smooth the edges with your fingers.
• Place each cookie dough ½ inch apart, onto baking trays lined with baking paper.
• Press halved cashew nut gently onto the center of each cookie dough.
• Bake in the oven for 25 minutes or until the cookies are lightly golden brown.
• Allow the cookies to cool on the baking trays for 5 to 10 minutes before removing to a cooling rack.
• Once the cookies are completely cooled, store in an air-tight container.

CASHEW NUT COOKIES

Steps:

• Blend together 1/2 cup butter, brown sugar, egg, vanilla, and sour cream. Add in the baking powder, soda, and flour. Stir in the nuts.
• Drop dough by teaspoonfuls onto buttered baking sheets. Cook at 375 degrees F (190 degrees C) for 8 to 10 minutes. Remove from oven, and cool on wire racks.
• To Make the Icing: Heat 1/2 cup butter or margarine in a saucepan until it is light amber colored. Remove pan from heat, and stir in confectioners' sugar and the milk. I sometimes have to use more milk to get the icing smooth and creamy. Frost cookies.