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Melt-In-Your-Mouth Cashew Nut Cookies (Chinese New Year) Recipe

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★★★★★

4.8 from 50 reviews

These Melt-In-Your-Mouth Cashew Nut Cookies are a delightful treat, perfect for celebrating Chinese New Year or any special occasion. Made with roasted cashew nuts, icing sugar, and a tender crumbly dough, these small, buttery cookies are topped with halved cashews for a beautiful and nutty finish. They bake to a golden brown and offer a delicate texture that melts effortlessly in your mouth.

Ingredients

Scale

Dry 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)

Wet Ingredients

  • 65 gr Cooking oil (plus more as needed)
  • 1 Egg yolk (for egg wash)

For Decoration

  • 20 Whole cashew nuts (split into halves)

Instructions

  1. Toast the cashew nuts: If your cashew nuts are not already roasted, toast them in a dry pan over low-medium heat for about 5 minutes until you smell a wonderful nutty aroma. Be careful not to burn them. Remove from the heat and let them cool completely.
  2. Prepare cashew halves for decoration: Split the whole cashew nuts into halves along their natural seams to use as decorative toppings on the cookies.
  3. Finely chop the toasted nuts: Place the toasted cashews into a food processor and pulse several times until they are finely chopped but not pulverized into a powder.
  4. Preheat oven and prepare baking sheet: Preheat your oven to 340°F (170°C). Line a large baking sheet with parchment paper to prevent sticking.
  5. Mix dry ingredients: In a large mixing bowl, whisk together the icing sugar, all-purpose flour, and salt until well combined.
  6. Make the cookie dough: Add the finely chopped cashew nuts to the dry mixture. Gradually pour in the cooking oil, mixing continuously, until a smooth, non-sticky dough forms. You might need to add slightly more oil than called for in the recipe to achieve the right consistency.
  7. Shape the cookies: Pinch off about 10–12 grams of dough and roll it into a smooth round ball. If you prefer larger cookies, you can increase the size accordingly. Place a cashew half gently on top of each ball, pressing slightly to ensure it sticks. Arrange the cookies closely but not touching on the prepared baking sheet, as they do not spread during baking.
  8. Apply egg wash and bake: Brush the tops of the cookies lightly with the egg yolk to enhance browning. Bake on the middle rack for about 15 minutes or until the cookies turn a lovely golden brown. For larger cookies, adjust the baking time accordingly.
  9. Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a cooling rack to cool completely.
  10. Store the cookies: Once fully cooled, store the cookies in an airtight container or cookie jar. They can keep fresh for several weeks at room temperature.

Notes

  • If using salted cashew nuts, omit the added salt in the dough to avoid over-salting.
  • Gradually adding cooking oil is important to achieve a smooth, non-sticky dough consistency.
  • These cookies are naturally small and delicate; resizing will require adjusting the baking time.
  • Allow the cookies to cool completely before storing to maintain crispiness and shelf life.

Keywords: Cashew nut cookies, Chinese New Year cookies, butter cookies, nutty cookies, easy baking, festive treats

Find it online: https://thefoodrecipe.com/melt-in-your-mouth-cashew-nut-cookies-chinese-new-year-recipe/