There is something different about baking cookies at home. The aroma, the freshness, its just lovely. Baking is relaxing for me, how about you? I just love home baked cookies, so today I tried my hands on Eggless Cashew Cookies. These cookies are so simple and easy to make with handful of ingredients from your pantry.
Cashew nuts have a rich and buttery taste. They are high is calories, that is 100g has 553 calories so should be consumed in moderation It is good for heart health as it helps in bringing the bad cholesterol down, and is also a good source of nutrients. In India, cashew is used for garnishing sweets, as roasted snack and paste which is used in curries. To read more about the habitat and growth of cashew click here. Cashews are also used in making vegan dishes as a substitute for cream.
How many of you are bakers here? I am not a full fledged baker, but love to try my hand on cookies, cupcakes, and I have also baked cake a few times for my kids birthday. Will share that too once I get good at decorating. Still have to learn a lot as far as baking is concerned. Slowly but surely definitely will win the race.
Lets get to this easy recipe so you can try it and give me your feedback. Would love to hear from you.
Ingredients:
- 1/2 cup unsalted butter (room temp)
- 1/2 cup powdered sugar
- 3/4 cup all purpose flour
- 1 tsp vanilla essence
- 3/4 cup chopped cashews
Directions:
Cream butter and sugar until fluffy. Now add vanilla essence to it. Also chop the cashews may be with 1 tbsp of flour so that it doesn’t become a paste. Once done add it to the butter and sugar mixture.
Now add the flour to the mixture and give a good mix for a few seconds in the mixer. Don’t over mix it. Turn the mixer off and scrape everything using your hands. The dough will be very soft at this time. Refrigerate it for 30-45mins. Once the dough is ready, take it out and let it sit for a few minutes.
When it gets a little soft, start making the balls and place it on the baking sheet. Sprinkle chopped cashew on each one of them. Press it with the light hand.
Preheat the oven at 350F or 180C. Bake them for 10-12 mins depending on the oven until the sides are golden brown. Check them at 10 mins so that they don’t over bake. Take them out and let it sit for a couple of minutes before placing them on to the cooling rack.
Once they have completely cool down, store them in an air tight container. Enjoy them with your morning or evening tea. Should be good for 2-3 weeks.
You can try other cookies from my blog: Chocolate Chip Cookies, Eggless Almond Cookies, Pina Colada Cookies, Mexican Wedding Cookies, Jeera Cookies
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If you like the recipe, please comment below after you give it a try and share it on Facebook. Would like to hear from you. Your comments, likes, dislikes, matters to me. Thank you for stopping by!!
Happy Cooking!!!
Cashew Cookies | Eggless Cashew Cookies
Ingredients
- ½ cup unsalted butter room temp
- ½ cup powdered sugar
- ¾ cup all purpose flour
- 1 tsp vanilla essence
- ¾ cup chopped cashews
Instructions
- Cream butter and sugar until fluffy. Now add vanilla essence to it. Also chop the cashews may be with 1 tbsp of flour so that it doesn't become a paste. Once done add it to the butter and sugar mixture.
- Now add the flour to the mixture and give a good mix for a few seconds in the mixer. Don't over mix it. Turn the mixer off and scrape everything using your hands. The dough will be very soft at this time. Refrigerate it for 30-45mins. Once the dough is ready, take it out and let it sit for a few minutes.
- When it gets a little soft, start making the balls and place it on the baking sheet. Sprinkle chopped cashew on each one of them. Press it with the light hand.
- Preheat the oven at 350F or 180C. Bake them for 10-12 mins depending on the oven until the sides are golden brown. Check them at 10 mins so that they don't over bake. Take them out and let it sit for a couple of minutes before placing them on to the cooling rack.
- Once they have completely cool down, store them in an air tight container. Enjoy them with your morning or evening tea. Should be good for 2-3 weeks.
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