If you are planning to bake many cashew cookies to give and sell, you must know that stacking ultimate melt-in-the-mouth cookies into big jars and transport the crumbly cookies to give and sell can be difficult. What if... you die die must bake cashew cookies and want the cookies to be melt-in-the-mouth and sturdy? No worries... because you can bake these sturdy melt-in-the-mouth BUTTER cashew cookies!!!
Melt in the Mouth Crispy Chinese Butter Cashew Cookies
These Chinese style butter cashew cookies are yummy!!!
They melt in our mouths due to pockets of buttery crumbs embedded inside every cookies. And they taste very delicious with sweet buttery fragrance and nutty crisp at their edges. Best of all, they are easy to bake and sturdy to handle.
HIGHLY HIGHLY HIGHLY RECOMMENDED!!!
In short...
I like this recipe and also the ultimate melt-in-the-mouth cashew cookies recipe at here. Both are nice in their own way.
If you like ultimate melty cashew cookies... I mean cookies that literally melt in your mouth, by all means... please must bake the recipe at here.
If you like cashew cookies that are buttery, melty but biscuit-like, crispy and easy to bake and handle, please bake this recipe!
"Mum, I still like the very melty cashew cookies!" If you are like my son and prefer the ultimate melty cashew cookies at here, please be aware that the ultimate melty cookies are slightly more difficult to bake and handle.To bake these butter cashew cookies, you don't really need many baking tips that I mentioned in my previous cashew cookies at here because this recipe is actually easy to bake and the cookies are very sturdy to handle. Nevertheless, the three important things that I need to emphasize are 1) please do not over-process the cashew nuts because over-processed nuts will make the ground nuts become pasty and oily like peanut butter! 2) the butter has to be COLD and 3) please do not knead or over-handle the dough to make sure that there will be pockets of buttery crumbs embedded in your cookies.
Very yummy! Plus easy to bake and handle!
This is why I would highly recommend this recipe!!!
Buttery. Melty. Crispy. I'm addicted to these cookies too.
Want more recipes for your Chinese New Year baking?
You might want to try these HIGHLY RECOMMENDED very popular recipes:
Best Sturdy Melt-in-your-mouth Open Faced Pineapple Tarts at here
My Best Ultimate Melt-in-your-mouth Nastar Pineapple Tarts at hereMelt-in-your-mouth Parmesan Cheese Nastar Pineapple Tarts at here
Easy Fail Proof Strawberry Jam Butter Cookies at here
Best Nyonya Butter Cookies / Biscuit Samprit at here
4 Different Chinese Almond Cookies recipes at here
Ultimate Melt in the Mouth Chinese Cashew Cookies 腰果酥 at here
Melt-in-your-mouth Pork Floss Chinese Cookies athere
Melt-in-your-mouth Salted Egg Yolk Cookies at here
My favorite Kek Lapis recipe at here
If you want even more recipes and also latest updates from me, you can follow me at either my Facebook at here or here or my Instagram @zoebakeforhappykids
Here's a video showing how I baked these easy butter cashew cookies.
Here's the recipe
Makes about 40 4-cm diameter cookies
100g cashew nuts100g all purpose or plain flour with 10% protein - please do not use cake flour.
30g corn flour
40g icing sugar
1/4 tsp baking powder
1/4 tsp salt
100g butter, cold and cut into cubes
Egg wash: 1 egg yolk, lightly beaten
extra flour to dust, preferably cake flour with low protein
extra cashew nuts to decoratePreheat oven to 180ºC. Line baking trays with baking paper.
To pre-roast the nuts, spread nuts in the prepared tray in thin layer and bake at 180ºC for 10 mins or until golden and fragrant. Set aside to cool completely.
To grind the cashew nuts, process the roasted nuts in small batches with short pulses plus stirring in between the pulses until the nuts are finely ground but please do not over-process cashew nuts.
Combine flour, corn flour, icing sugar, baking powder and salt in a large mixing bowl. Then, use a spoon or a spatula to mix in the pre-roasted ground cashew until combined.
Using your finger tips, rub cold butter into the flour mixture until well incorporated and mixture will look like buttery crumbs. Then use your hand to combine the crumbs into a pliable dough. Do not knead or over handle the mixture.
Dust rolling pin and non stick surfaces (like baking paper) generously with cake flour. Use the rolling pin to roll cookie dough to about 1 cm thick. Cut dough with cookie cutters. Transfer and arrange the cut dough onto the prepared baking tray with about 1-2 cm apart. Gather scraps and continue to roll and cut out dough until the dough is used up.
Use a pastry brush to lightly glaze the top of the cookie dough with egg wash. Decorate the cookies with extra cashew nuts if desired and bake for 12 mins, or until the cookies are slightly golden. Important: Depending on the shapes and sizes of the cookies, please note the baking duration and number of cookies yielded can vary.
Leave to cool slightly on the baking tray for about 5-10 mins to a wire rack, then transfer the cookies to cool on the wire racks to cool completely. Store cookies in airtight container when they are completely cooled.
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