One of Malaysian traditional cookies with a milky twist that enhances the flavour. The cashew halves on top gives them an additional nice texture. These are so addictive! Do try.
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Milky Cashew Nut Cookies
- 1 cup unsalted butter (225 gr), room temperature
- 1 cup icing sugar , plus 2 tablespoon more (140 gr)
- ¼ cup powdered milk (30 gr)
- 1 large egg yolk , room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 5 oz roasted unsalted cashew nuts (140 gr), blended into powder
- 3 cups all purpose flour (380 gr)
- In a bowl, add in butter, icing sugar and mix just until well combined. Add in powdered milk and mix. Add in egg yolk and mix again, just until combined.
- Add in vanilla extract, baking powder, blended cashew and mix just until well combined. Add in the flour, ⅓ at a time, mixing to combine each time. Switch to spatula when the dough is heavy for the mixer. Form into a ball and cover with cling film to prevent it getting dry.
- Roll out ⅓ of dough at a time to a more or less 1 cm thickness, in between cling film. Since the dough is a bit sticky using the cling film will make it easier to roll.
- Dip a cookie cutter in the flour and cut out the dough. Place them on a baking tray with baking sheet. Gently brush the top with egg yolk. Place cashew halves on top, pressing a bit into the dough. Bake at 150ºC (300ºF) preheated oven for 10-15 minutes or until golden brown and fully cooked. Cool completely on a rack.