Casoy Cookies (egg-free)
Cashew nuts are one of my top nutty-favourites. If you’re into shortbreads then you’ll definitely adore this cookie. Casoy cookies’ texture is quite similar to shortbreads and has a toasty-nutty-buttery after-taste, too. They’re awesome quick and easy m-to-make snacks, super yummy especially with any kinds of coffee - rain or shine! Enjoy! 🤎🤍
Casoy Cookies (egg-free)
Cashew nuts are one of my top nutty-favourites. If you’re into shortbreads then you’ll definitely adore this cookie. Casoy cookies’ texture is quite similar to shortbreads and has a toasty-nutty-buttery after-taste, too. They’re awesome quick and easy m-to-make snacks, super yummy especially with any kinds of coffee - rain or shine! Enjoy! 🤎🤍
Cooking Instructions
- 1
First, add cream butter, sugar, and vanilla in your mixer bowl, mix until light and fluffy. Add flour and nuts and mix well. Refrigerate dough for 1hr (or until firm enough to handle).
- 2
Next, preheat your oven to 375 degrees F then prep baking trays.
- 3
You may shape them with cookie cutters or take a tablespoon of dough onto your palm and lightly flatten it. Roll up to a ball or shape them to your desired shapes and place them on a plate or directly onto your baking tray.
- 4
Bake until cookies are set and their tops are golden brown. Set aside on separate tray to cool.
- 5
Lastly, when cooled down, take your strainer and sift confectioners’ sugar to sprinkle the powdered sugar onto your cashew cookies.
- 6
Store air-tight in room temperature to help last for weeks. Share and enjoy!
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