Cashew Nut Cookies 腰豆曲奇
These cashew nut cookies are popular especially for the Chinese New Year, and many home bakers have their own version of the recipe. These addictively yummy cashew nut cookies are really easy to make. My family didn’t take long to polish off these crunchy, nutty cookies after I baked a batch. I’m definitely going to bake more for the upcoming Chinese New Year as a giveaway for my friends and relatives. Hopefully you’ll add this recipe to your baking list too!
Cashew Nut Cookies
Cashew Nuts Cookies
Ingredients
- 125 g salted butter，softened
- 85 g icing sugar - sifted
- 1 egg yolks - about 18g
- 1/4 tsp vanilla extract
- 240 g plain flour - sifted
- 100 g ground cashew nut - store bought from PH
- 40 g custard powder
- 1/4 tsp baking powder
1 egg yolk - lightly beaten for glazing
cashew nuts for decoration (toast in oven for about 5-8 mins at 180 deg C)
Instructions
- Beat butter, icing sugar, egg yolk and vanilla extract until just combined (about 30 seconds).
- Mix in plain flour, ground cashew nut, custard powder and baking powder to form a pliable dough.
- Place dough in between 2 plastic sheets, roll into 5mm thick. Cut into your preferred shape using a cookie cutter.
- Place onto a baking tray lined with baking paper. Press half or whole cashew nut on top of the cookies and glaze with beaten egg yolk.
- Bake in a preheated oven at 170 deg C for about 20-30 minutes or until golden brown.
- Cool cookies on cooling rack before storing them into an airtight container.
Notes
Please keep in mind that all oven temperatures and baking time varies- 125克 牛油,
- 85克 糖分 （过筛）
- 1粒 蛋黄 （约18克）
- ¼茶匙 香草香精
- 240克 普通面粉，过筛
- 100克 腰豆粉（买现成的）
- 40克 蛋黄粉 （卡士特粉）
- ¼茶匙 泡打粉
装饰- 1粒 蛋黄，打撒刷面用
- 适量腰豆 约100克，预先烤香 - 180度 5-8分钟
- 将牛油，糖粉，蛋糊和香精搅打均匀 （约30秒）。
- 倒入面粉，腰豆粉及泡打粉，搅均匀至软面团即可。
- 将面团放在两张塑胶纸的中间，用杆棍杆成 5mm之厚片，用切饼印切成所需的形状。
- 排放在已铺上纸的烘盘上，将整粒或半边腰豆轻轻按在饼上，涂上蛋液.
- 送进预热烤箱以摄氏170C 烘 20-30分钟至金黄色便可取出.
- 待冷后收进密封罐。
这款饼干要烤到金黄色会更香好吃，但不能烤到黑。
**烤箱温度和烘烤时间务必根据自家烤箱来定
*****************
I’m very happy that I was invited to join Chinese New Year Party organized by Vermillion Roots . Here are the links to the sweet dishes shared by many great bloggers for this #SweetLunarNewYear party to celebrate the holiday. You can join the party on social media with the hashtag #SweetLunarNewYear.
Snow Fungus Soup by Vermilion Roots
Indonesian Honeycomb Cake (Bingka Ambon) by What To Cook Today
Chinese Peanut Cookies by Wok & Skillet
Vietnamese Steamed Rice Cakes by A Taste of Joy and Love
Gluten-Free Chinese Almond Cookies by Grits & Chopsticks
Black Sesame Shortbread Cookies by Little Sweet Baker
Ice Cream Mooncakes by Brunch-n-Bites
Coconut Red Bean Pudding by The Missing Lokness
Korean Caramelized Sweet Potatoes (Goguma Mattang) by What Great Grandma Ate
Cashew Nut Cookies by Anncoo Journal
One Bite Pine Nut Cookies by Yummy Workshop
Baked Coconut Walnut Sticky Rice Cake by Jeanette’s Healthy Living
Black Sesame Cream Puffs by Pink Wings
Cashew Nut Cookies by Roti n Rice
Mini Peanut Puffs (Kok Chai) by Malaysian Chinese Kitchen
Thousand Layer Cake (Lapis Legit) by Daily Cooking Quest
Pineapple Cookies (Nastar) by V for Veggy
Almond Orange Spiral Cookies by Butter & Type
Three Color Dessert (Che Ba Mau) by The Viet Vegan
Year of the Rooster Mochi by Thirsty for Tea
Korean Tea Cookies (Dasik) by Kimchimari
Sweet Sticky Nian Gao (Kuih Bakul) by Lisa’s Lemony Kitchen
Sweet Rice Balls with Peanut Butter (Tang Yuan) by Omnivore’s Cookbook
Candied Ginger (Mut Gung) by Plant Crush
Chick Egg Tarts by Dessert Girl
Red Bean Soup with Black Glutinous Rice by Nut Free Wok
Orange Scented Sweet Red Bean by Lime and Cilantro
I’ve never tried these cookies – they are so pretty. Happy Chinese New Year!
Thank you Jeanette for your compliment. Happy Chinese Lunar New Year to you too!
this is really good thanks for the recipe
Hi Ann, if I want to make cashew nut flour, then do I need to bake the whole cashew nut first? Or just grind the raw cashew nut?
Thank you
Hi Sharon, you must toast the cashew nuts first before grinding.
These cashews cookies are looking beautiful! I’d love to have 5 or 6 for breakfast with my coffee please. Happy New Year Ann!
Thank you Amy and Happy Lunar New Year to you and all at home 🙂
The cashew cookies are definitely classic. Beautifully made and I love your blog and its recipes too
Hi Marvellina, Thank you very much for your compliment 🙂
Your cookies look so beautiful, I’m sure your family loves them and you need to make a double batch! I miss eating cashews due to my family’s food allergies.
Gorgeous cookies! Happy new year!
Happy New Year to you too, Ann! 🙂
Ann, your cookie recipes are very festive and remind me of all the goodies we get back home around this time of the year. Happy year of the rooster!
Hi Christine, Thank you for inviting me to join the virtual party and I really enjoyed reading all the bloggers’ interesting recipes! Happy Chinese New Year to you too!
These cookies look perfect! I would love to be in your kitchen when you are baking these. They must smell incredible! YUM!
Thank you for your compliment, Lokness 😀
Hi Ann,
Love your cookies collection 😀
and cashew is one of my favourite 😀
Gong Xi Fa Cai to you and family.
Hi Lisa, Happy Lunar New Year to you and your family! Thank you for your compliment 🙂
wow looks yumm, I remember seeing them when we lived in Malaysia.
I’ve never tried these cookies – they are so pretty. Happy Chinese New Year!
hi ann can i check what other ingredient can i use if i dont have custard powder?
Hi Suzie, Just increase the plain flour to 240g.
Hi Ann, thanks for the reply. But would like to confirm for the pain flour I should have total 280gm cuz the portion for custard powder is 40gm or I should follow as per u mention add another 240gm of plain flour which total 480gm or I should just maintain as 240gm?
Hi Suze, Sorry for not explaining clear on your question. If you don’t have custard powder, then add the 40g to plain flour to make it 280g not 480g.
Thanks Ann for the explanation.
Ann, I can tell that these cookies are very addictive! Krup, krap, krup, krap, they will be gone before CNY arrives. LOL!
They look amazingly delicious with cashews!
this is really good thanks for the recipe
Hi Ann, if I want to make cashew nut flour, then do I need to bake the whole cashew nut first? Or just grind the raw cashew nut?
Thank you
Hi Sharon, you must toast the cashew nuts first before grinding.
Your cookies look so beautiful, I’m sure your family loves them and you need to make a double batch! I miss eating cashews due to my family’s food allergies.
These cashews cookies are looking beautiful! I’d love to have 5 or 6 for breakfast with my coffee please. Happy New Year Ann!
Thank you Amy and Happy Lunar New Year to you and all at home 🙂
These cookies look perfect! I would love to be in your kitchen when you are baking these. They must smell incredible! YUM!
Thank you for your compliment, Lokness 😀
Gorgeous cookies! Happy new year!
Happy New Year to you too, Ann! 🙂
The cashew cookies are definitely classic. Beautifully made and I love your blog and its recipes too
Hi Marvellina, Thank you very much for your compliment 🙂
Ann, your cookie recipes are very festive and remind me of all the goodies we get back home around this time of the year. Happy year of the rooster!
Hi Christine, Thank you for inviting me to join the virtual party and I really enjoyed reading all the bloggers’ interesting recipes! Happy Chinese New Year to you too!
Hi Ann,
Love your cookies collection 😀
and cashew is one of my favourite 😀
Gong Xi Fa Cai to you and family.
Hi Lisa, Happy Lunar New Year to you and your family! Thank you for your compliment 🙂
I’ve never tried these cookies – they are so pretty. Happy Chinese New Year!
Thank you Jeanette for your compliment. Happy Chinese Lunar New Year to you too!
hi ann can i check what other ingredient can i use if i dont have custard powder?
Hi Suzie, Just increase the plain flour to 240g.
Hi Ann, thanks for the reply. But would like to confirm for the pain flour I should have total 280gm cuz the portion for custard powder is 40gm or I should follow as per u mention add another 240gm of plain flour which total 480gm or I should just maintain as 240gm?
Hi Suze, Sorry for not explaining clear on your question. If you don’t have custard powder, then add the 40g to plain flour to make it 280g not 480g.
Thanks Ann for the explanation.
wow looks yumm, I remember seeing them when we lived in Malaysia.
Ann, I can tell that these cookies are very addictive! Krup, krap, krup, krap, they will be gone before CNY arrives. LOL!
They look amazingly delicious with cashews!