I have been churning out jars of cookies from my lil' kitchen recently. All the cookies recipes that I have dog-eared in the last few month finally get tested out. My family are not so keen in cakes and cookies... so these cookies were packed and given as gift to friends and relatives!
The last one (hopefully so) is the cashew nut cookie, a recipe that adapted from here.
Changes:
- use cashew nuts instead of the premium macadamia nut (see boss, I am also affected by the economic downturn)
- eggless - replace egg with 60ml of Bailey's.
Cashew Nut Cookies
Ingredients:
280g plain flour
2 teaspoons baking powder
1/8 teaspoon salt
120g unsalted butter, softened
100g fine sugar
50g light brown sugar (do not replace with white sugar)
60ml Baileys
1/2 teaspoon vanilla extract
50ml grapeseed oil
250g lightly toasted cashew nuts, roughly chopped
Method:
- Sift flour, baking powder and salt. Mix well.
- Beat butter, caster sugar and light brown sugar for a few minutes till fluffy.
Beat in Baileys & vanilla essence gradually to butter mixture (with the mixer still on).
Add cooking oil. Beat till well combined. - Add butter mixture to flour mixture & nuts. Fold till combined. Do not overhandle the dough.
- Preheat oven till 180°C.
- Scoop 1 teaspoon of dough and shape into a ball. Arrange dough on the tray about 2 inches apart.
- Bake for 14 minutes till golden brown.
- Allow cookies to cool for a few minutes on the baking tray before transferring them to a wire rack to cool completely. Store in an airtight container.
Makes about 100pcs.
Notes :
Interestingly though the recipe is quite the same, the cookies looked rather different. The last one spread more. This one looks puffier and with the cracks which I think adds character. If cookie has gender, this is a macho man!
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