INTRODUCTION

In Singapore and Malaysia, the number of cookies recipes for Chinese New Year is amazing. It seems that I can never able to blog all the recipes.

When I visited supermarket during this period, one of the things that I will do is to check out the cookies being sold.. May be I have at least 50% of the recipes for cookies that were in the market and another 50% where I do not have the recipe or I have the recipe but I do not have the time to blog.

Among the cookies that was commonly served during Chinese New Year are cookies prepared from nuts. There are hazelnut cookies, peanut cookies, green pea cookies, walnut cookies and etc.  I still left out this cashew nut cookies in my last two year of blogging. Therefore, this year, I will share this simple cookie recipe. In fact, all traditional cookies recipes are simple. May be some minor changes were made to the ingredients with the newly available ingredients such as superfine flour etc..

Preparation of these traditional cookies are not difficult and most recipes are essentially the same. What differentiate your cookies from the others are how you present your cookies using attractive cookies mould and the final touch of the cookies such as egg washing. It can be rather fast and with these principle behind, you can churn out many types of cookies .

I am pleased with this recipe that I have randomly selected. Though it was issued in 2010 by a Chinese blogger, the ingredients used are rather new such as icing sugar and superfine flour. What surprised me is that it is definitely not sweet for the recipes issued then.. I loved the cookies, it is aromatic,  fluffy and light.

WHAT IS REQUIRED

Recipe adapted from:   平凡中的美味: 腰豆饼

Servings: About 80-100 cookies depending on size

• 250 grams of butter, at room temperature
• 400 grams of superfine flour or cake flour or top flour
• 120 grams of icing sugar
• 200 grams of cashew nuts or 200 grams of cashew nut flour
• 30 grams of milk powder
• 2 egg yolks
• Additional cashew nuts for decoration (optional)

 STEPS OF PREPARATION

• Pre-heat the oven to 150 degree Celsius

• Roast the cashew nut at the pre-heated oven of 150 degree Celsius for about 15 minutes or when the aroma permeates the house. Keep an eye during the roasting to ensure it is not overly browned. Blend the roasted cashew nuts in a food processor as fine as possible. If preferred you can also used store bought cashew nut flour. If you do not have a food processor, you can pound the nuts using a hard object. Set aside for cooling and for later use.

• Cream the butter and icing sugar until light and fluffy. Add the egg yolks, beat until well combined. Sift in the flour, milk powder follow by the cashew nuts flour. Use a spatula to fold the flour until it forms a pliable dough. Transfer the dough to a flat surface lightly dusted with flour. Use a rolling pin to roll it flat with a thickness of 4-5 mm.

• Use your favourite mould to mould the cookies. Transfer to the baking tray lined with baking paper. Egg wash the cookies and put on top a cashew nut. Egg wash again the cashew nut if preferred. Bake in the pre-heated oven of 150 degree Celsius for 25 minutes or until golden brown. For egg washing, mixed one egg yolk with 2 drops of water, stir until well combined, sift and apply to the cookies.

CONCLUSION

This is a simple recipe and again, i like these cookies as it is rather light and fluffy. Hope this will provide readers another choice of cookies during the coming Chinese New Year.

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