Chinese Cashew Cookies

This year I made Cashew Cookies instead of my usual Peanut Cookies.   I have a can of salted cashews and I thought I would use that to make my cookies.  First, I toasted my cashews until golden brown and then I processed it in my food processor until fine.  After that, I used it to make this cashew cookies.  I decorated the top with a half cashew just to identify it (if not it would look like peanut cookies).  This cookies is the soft and melt in the mouth type.  So, very fragile.  Once you pop into the mouth, it dissolves and melts.

The sweetness is just nice and very easy to make as well.  Through my blog, all beginner can at least make a few delicious CNY cookies on their own.  Such as peanut cookies, cashew cookies, sugi cookies, cornflakes cookies, etc...

I am submitting this to Aspiring Bakers #3 : My Favorite CNY Cookie (Jan 2011) hosted by Jess of i3ss kitch3n.

I used my Sugi/ Sugee Recipe and play with it to make this.

Ingredients:

(A)

1 1/3 cup of unbleached all-purpose flour (or plain flour)
2/3 cup of icing sugar
1/2 tsp. baking soda

100gm ground toasted salted cashews

(B)

1 tsp. vanilla extract
1/3 cup + 2 Tbp. canola oil

(C)

Extra half cashews for decorating
1 egg for egg wash

Method:


1. Add (A) into a mixing bowl.  Whisk well.  Add (B) and use a fork to stir it. Mix well, and use your hands to work it into a soft dough. Knead the dough a few times so that the vanilla extract can distribute evenly.


2. Use your hands and roll the dough into small balls (about 1 tsp. size). Place on parchment lined baking sheet.


3. Lastly, place a half cashew in the middle of each cashew ball and press it down.  Brush with egg wash.


4. Bake at preheated 350'F oven for 15 mins.

~Yields about 65-70s small cookies, depended on the size of your cookies.