Cashew Nut Cookies II

Recipe adapted from Small Small Baker

(Recipe doubled and modified)

Ingredients:

220 g	Butter
90 g	Castor sugar
½	Vanilla bean
1	Egg
100 g	Grounded cashew nuts
380 g	Plain flour
40 g	Corn flour
1 tsp	Baking powder

Topping:

1	Egg yolk
100	Halved cashew nuts

Method:

1. Cream butter and sugar till pale and creamy.
2. Add in vanilla beans. 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 180 degree C for about 15 minutes or till light golden brown.

Notes:

1.     The dough is very soft. I probably have to chill it for a while if I was to cut it into shape but I decided to make the cookies round this time.

2.     My cookies are 1 tsp in size.

3.     Did not apply a layer of egg white. I just press down the cashew nut onto the dough and apply the layer of egg yolk.

4.     I baked my cookies for about 20 minutes so they are more brown and crunchy. (My oven’s temperature are kind of off to begin with)