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🍰 Desserts

Cashew Nut Cookies

🍰 Desserts

Buttery cookies crowned with a whole roasted cashew, the bakery-window standard. Buttery and fragrant, with a bakery-quality crackle on top. Best the day they are baked, but they keep three days in a tin.

Prep 21 min Cook 11 min Serves 22 Medium

Ingredients

  • Butter3 tbsp
  • Salta pinch
  • Eggs1
  • Sugar1 tsp
  • Baking Powder1/2 tsp
  • Vanilla Extract1 cup, chopped
  • Cashews1/4 cup

Instructions

  1. 1

    Heat the oven to 175 C / 350 F and line two trays with parchment.

  2. 2

    Sift the dry ingredients — flour, butter, leavener — into a bowl and whisk briefly.

  3. 3

    Beat the butter and sugars until creamy, add the eggs and vanilla, then stir in the dry mix.

  4. 4

    Fold in the cashews last so the streaks and chunks stay distinct.

  5. 5

    Chill the dough twenty minutes, scoop, and bake until the edges are golden and centres soft.

Chef's tip

Resting a custard or pudding overnight deepens the flavour and sets a cleaner slice.

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Video: Chocolate Chip & Cashew Nut Cookies · on YouTube