Name: Melt-In-Your-Mouth Cashew Nut Cookies (Chinese New Year) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 125 gr Roasted cashew nuts (unsalted); 55 gr Icing sugar; 125 gr All-purpose flour; 1/4 tsp Salt (omit if using salted cashew nuts); 65 gr Cooking oil (plus more as needed); 1 Egg yolk (for egg wash); 20 Whole cashew nuts (split into halves)

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Introduction

These Melt-In-Your-Mouth Cashew Nut Cookies are a delightful treat perfect for Chinese New Year celebrations or any special occasion. Crisp on the outside with a smooth, nutty center, these small cookies offer a satisfying crunch and a rich flavor that will have everyone coming back for more.

Ingredients

125 gr roasted cashew nuts (unsalted)
55 gr icing sugar

125 gr all-purpose flour
1/4 tsp salt (omit if using salted cashew nuts)

65 gr cooking oil (plus more as needed)
20 whole cashew nuts (split into halves for decoration)

1 egg yolk

Instructions

Step 1: If your cashew nuts are not toasted, toast them in a dry pan over low to medium heat for about 5 minutes until you smell a nutty aroma. Be careful not to burn them. Remove from heat and let cool completely.
Step 2: Split the whole cashew nuts into halves along their natural line to use for decorating the cookies later.

Step 3: Finely chop the cooled toasted cashew nuts by pulsing them a few times in a food processor.
Step 4: Preheat your oven to 340°F (170°C) and line a large baking sheet with parchment paper.
Step 5: In a large mixing bowl, whisk together the icing sugar, flour, and salt. Add the chopped cashew nuts and gradually pour in the cooking oil, mixing until you form a smooth, non-sticky dough. You may need to add a little more oil to get the right texture.

Step 6: Pinch off about 10-12 grams of dough and roll it into a smooth round ball. Place a cashew nut half gently on top, pressing slightly to adhere. Repeat with the remaining dough and nut halves, and place them on the prepared baking sheet, spacing them close but not touching.
Step 7: Brush the tops of the cookies with the beaten egg yolk to give them a slight shine as they bake.
Step 8: Bake on the middle rack for about 15 minutes, or until the cookies turn golden brown. Adjust the baking time if your cookies are larger.

Step 9: Allow the cookies to cool on the baking tray for 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

If you prefer a sweeter cookie, you can increase the icing sugar slightly, but be careful not to alter the dough texture too much.
For a richer flavor, try using toasted butter instead of cooking oil, though this may affect the dough consistency.

Ensure the cashew nuts are finely chopped but not turned into a paste to maintain a nice crunchy texture.
These cookies do not spread much in the oven, so you can place them fairly close together on the baking sheet.

Storage

Once the cookies have cooled completely, store them in an airtight container or cookie jar at room temperature. They will keep well for several weeks without losing their crispness. To refresh slightly, allow the cookies to come to room temperature if refrigerated before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted cashew nuts for this recipe?

Yes, you can use salted cashew nuts, but omit the added salt in the dough to avoid making the cookies too salty.

What should I do if my dough is too sticky?

If the dough feels sticky, add a little more flour in small amounts until the dough is smooth and non-sticky enough to form balls easily.