Monday 8 December 2014

Eggless Cashew Crescent Cookies

Hope you all had a fabulous weekend, mine was good and am very happy to start this week's Bake-a-thon with an another dangerously addictive, very nutty and delicious cookies. Cashew cookies resembles as much as like India's famous Good Day biscuits, but this homemade cashew cookies are simply fantabulous. As i told earlier, these cookies are seriously very dangerous, if you start having them you cant just stop with one. With simple ingredients, you can make this cookies at home with less efforts. These cookies makes an excellent evening snacks or else a prefect snacks for your kid's snack box.If conserved properly in an air tightened box, these cookies stays prefect for a week but am sure that they wont stay so long.You cant stop yourself munching them.

Cashew crescent cookies; Eggless Cashew cookies

I baked this cashew crescent cookies as eggless and i replaced the egg with milk, 40ml of milk is enough to replace the egg in this beauties. However if you want to make them with egg, just skip the milk and add a egg to the cookie dough. Also for the nuts, you can replace the cashew very well with walnuts,almonds or else simply with hazelnuts. Am sure hazelnuts makes some holiday style cookies with more nuttiness. Just play with the ingredients to make some scrumptious crescent cookies.You can pack them very well as gifts for the Christmas.

Cashew crescent cookies; Eggless Cashew cookies

100grms Butter
1/3cup Caster Sugar
40ml Milk
1cup All-purpose flour
3/4cup Cornflour
1/2tsp Baking powder
1/2tsp Salt
3tbsp Milk powder
60grms Cashews
3tbsp Granulated sugar
1tsp Vanilla extract
1tsp Orange zest

Pre-heat oven to 350F, line a baking tray with a baking sheet.

Process cashews and granulated sugar in the small jar of food processor in pulse for a second at a time for about 10 times until the cashew gets powdered.

Beat butter till light and fluffy. Add the milk and beat  well.

Add the caster sugar and beat on medium high speed for about 3 to 5 minutes until light and fluffy.

Sift together flour, cornflour, salt, baking powder and milk powder together,add in the cashew powder.

Add the flour mixture to the butter mixture and beat just until combined.
Do not over beat. If dough is too soft, cover with cling wrap and refrigerate until it firms up a bit.

Take an inch sized ball of the dough and shape into half moon and arrange them over the baking sheet, give enough space between them.

Bake in pre-heated oven for about 14 to 16 minutes until the cookies are golden brown over the top.

Remove from oven and while hot dust them with icing sugar. Store in airtight container.

These are soft cookies and are not crispy. 

Bake-a-thon 2014


Varada's Kitchen said...

Those cookies are so cute shaped like a cashew!

Fullscoops said...

Cute little cookies :)

great-secret-of-life said...

so yum and perfectly baked cookes

Rumana Rawat said...

They Look so cute..

Unknown said...

Fantastic Cashew Cookies... Love the shapes and like to have it

Priya Srinivasan - I Camp in My Kitchen said...

Lovely shapes and cashews must be adding nice flavor to the cookies.

Usha said...

You shaped the cookies beautifully.

Srivalli said...

Priya those cookies are looking so cute!..

Chef Mireille said...

I am not a cashew fan so never think of baking with them but these look fabulous

Padmajha said...

They have turned out so good Priya!!

veena said...

Wow. Love these cute looking cookies