Now, I did try that recipe, twice in fact and I failed sooo miserably with it. I don't even recall taking any photos or documenting it-probably due to it being such a failure (and u guys know I am not shy with documenting my challenges in baking) that it was too traumatic for me to remember it. Or perhaps, not wanting my mother in law to know that I didn't succeed! Not that she would mind I am sure, but the self talk of being a new wife, and the bruised ego of not being even able to make my hubby's favourite childhood cookie clouded over me for a while.
Exaggeration aside, I never did try attempting any other form of cashew nut cookies since then. Silly me really, because my mouth waters when Little Corner's and Lily's new year goodies posts came to mind. This time, I decided to go with a recipe from a book that I have other success from. It wasn't the traditional Hup Tow Sou but it has a lovely crisp cashew nut flavour, with a melt in your mouth texture. I would say this has a more crisp texture as well.
You can imagine the relief that wash over me when the batch of cookies came out looking normal. ;P
Cashew Nut Cookies (makes around 50)250 grams butter
180 grams icing sugar
400 grams plain flour
1 tsp baking powder
180 grams of ground cashew nuts (using nuts that were roasted)
1 egg yolk
1 tsp vanilla essence
100 grams of whole cashew nuts for garnishing
Egg wash- 1 egg yolk ( I used the whole egg)
Preheat oven to 160C. Line 2 or 3 baking trays with baking paper.
Sift plain flour and baking powder. In another bowl, cream butter and icing sugar together. Add in the egg yolk and vanilla essence. Flour flour and ground cashew nuts to batter. Mix well til it forms a dough. Shape dough in little balls using a tsp. Alternatively, you can roll it out and use a cookie cutter. Brush dough with egg wash and press a cashew nut on top. Bake for 20-25 mins.