Ingredients :
200 g icing sugar
250g butter
1 small egg
250g all purpose flour/plain flour
75 g cornflour
350 g cashew nuts - leave some (about 30nos.) whole cashews for
garnish on cookies & chopped the rest finely.
1/4 teaspoonful of baking soda
1 to 2 egg-yolks for glazing
Method :
1) Pre-heat oven to 160 degreesC.
2) In cake mixing bowl, mix icing sugar & butter till soft and
creamy.
3) Add in the baking soda and 1 small egg and continue to mix till
soft & fluffy.
4) Add in the chopped cashew nuts, all purpose flour, cornflour -
mix them up thoroughly.
5) Prepared a lightly greased baking tray or use a non-stick
tray.
6) Using a teaspoon, scoop a little of the mixture and roll into a
small ball about 2.5cm in diameter.
7) Place the 'small balls' on the tray with about 2cm spacing
apart, between each cookies.
When all the cookies' balls are on tray, garnish each with a cashew
nut by firmly pressing down in the cookie dough.
9) Next, use a brush and glaze the egg-yolk on each cookie.
10) Bake the cookies for 10 - 12 minutes or till it's slightly
golden brown.
11) Cool cookies on rack and store them in a air-tight container.
The cookies tastes even better after 2-3 days.
