Cashew Nut Cookies

I went through my list of recipes on what else I can bake with the QBB clarified butter. I found a recipe from QBB web-Cashew Nut Cresent Cookies. The instructions said to use a cresent-shaped cookie cutter, thus the name, Cresent Cookies. However, I just cannot gather enough dough to be able to cut them nicely into cresent shapes. In the end, I use the most primitive, but I thought effective way, roll it with my hands. I already tried my best to make it uniform and even. I guess it's not too bad afterall.

While the cookies were baking in the oven, I made a glass of avocado drink, to pamper myself a little after a whole day's baking. I use my Philips hand blender to blend together the avocado, milk, palm sugar and ice. The avocado is creamy, cold, rich and thick, just the way I like it. Still able to spare some time to enjoy myself between the bakes. Yummy.


Recipe for Cashew Nut Cookies from QBB website (with some modification).
Makes approximately 65 cookies.

Ingredients:
200g QBB
120g Caster sugar
1 tsp Vanilla extract
1 egg yolk
300g Plain flour, sifted
80g Desiccated coconut
1/2 tsp Salt
65 Cashew nuts
1 small egg, beaten for glazing

Method:
1. Preheat oven to 180C.
2. Cream QBB, sugar, extract and egg yolk until light.
3. Stir in sifted flour, salt and coconut to combine into a dough.
4. Gather them together and pluck out some about a 20cts coin size.
5. Use your thumb to flatten them until about 5mm thick, and place them on the prepared trays.
6. Brush lightly with the beaten egg and place a piece of cashew nut in the centre of each cookie.
7. Bake in the preheat oven for about 20mins or until golden brown.
8. Leave on the tray for about 5 mins, then transfer them onto a wire rack.