Cashew Nut Cookies

Recipe adapted from Small Small Baker

(I halved the recipe and made slight changes)

Ingredients:

50 g	Butter
30 g	Sugar
½ tsp	Pure vanilla extract
¼ (about 14 g)	Egg
20 g	Cashew nuts, grounded
90 g	Plain flour
10 g	Corn flour
¼ tsp	Baking powder

Topping:

1	Egg, seperated
68	Cashew nuts, halved

Method:

1. Cream butter and sugar till pale and creamy.
2. Add in pure vanilla extract. Add in egg slowly. Beat until well-mixed.
3. Fold in grounded cashew nuts. Fold in sifted flours and baking powder gradually. Knead to form dough.
4. Roll the dough into 3/4 cm thickness. Cut the dough into crescent shapes (or any shape you like) and place them on the baking tray. Brush a layer of egg white on the cookies and top each cookie with one halved cashew nut. (Brushing egg white helps the cashew nut to stick to the cookie well.) Brush a layer of egg yolk on top of the cashew nuts for a nice golden brown color.
5. Bake at 180C for about 15 minutes till light golden brown. 

Notes:

1. I baked the cashew nuts before I “grind” it (I just pound it with a rolling pin – too lazy to take out and clean the blender afterwards).
2. My Mum said the cookies are sweet (but my aunts said they are just right) – will reduce sugar the next time I bake this to suit my family's taste.

This is a great recipe; I can see why it is Small Small Baker’s favorite. Definitely a keeper.