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For CNY treat #4, I couldn’t resist making these delicious, melt-in-the-mouth cookies created by another fellow Malaysian. These heavenly little morsels are simply irresistible and are extremely simple to make. Not only that, I love that it’s dairy-free which means I can eat as many as I want (there goes the waistline :-D).
1⅓ cup all-purpose flour
⅔ cup confectioners’ sugar
½ teaspoon baking soda
100 grams salted roasted cashews, finely ground
1 teaspoon vanilla extract
⅓ cup plus 2 tablespoons canola oil
Check out Little Corner of Mine website for the preparation method.
Personal note: I substituted vegetable oil for the canola. To form the little balls of cookies successfully – once you’ve measured the teaspoon of dough, squeeze it several times in your palm to compact the dough, then gently roll the dough into a ball. Flatten the balls of dough slightly before baking. I did not bother with using the egg glaze or topping the cookies with cashew pieces. I baked each batch for about 12 minutes until the cookies were lightly browned. A doubled recipe yields 120 (1 teaspoon size) cookies for me.
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| I roped Alex into helping me…here he is with a cheeky look on his face |
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| All the dry ingredients |
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| Dough is ready to be rolled |
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| Boy! Am I glad I enlisted Alex’s help – he is super fast roller! In the time it took for me to finish rolling one ball of dough, Alex was already on his third! 😀 I guess little hands are better suited for rolling these delicate, tiny balls of dough. |
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| Soooooooo delicious…I’m not kidding you! |
Perfect! Glad you all loved it. We just finished ours and thanks for the link back. 🙂
You're welcome. Thanks for dropping by! 😀
Oh..your son is so adorable. I'm sure it's nice to have an extra hand in the kitchen 🙂
Thank you Nasifriet! It is nice to have a little helper in the kitchen at times (without taking into consideration the extra mess, of course). 😀