Cashew Cookies

Am I getting lazier everyday??!!! I certainly feel that at times… :P Looks like I don’t miss a single day when I can simply lay on the couch for long hours with a cuppa tea and a cookie-box! Doesn’t matter what all I do along with munching those cookies and sipping on my ginger tea… Watching movies back to back OR shouting n screaming on tennis match OR YouTube zindabaad!!! ;) I love a few store-bought cookies but then if it’s a pre-planned laziness, I bake my cookies in advance…


How I love to wear a white apron (with a masterchef icon on it), line up the ingredients on kitchen top, sift flour with rising agent, mix-whisk n all… <3 Do I follow the cleanup process immediately after putting a tray in the oven?? Naaahhhh… I go back to couch and wait until I get my cookies on cooling tray :P Lazy me… Right??!!!
Thank God… I made these ‘Cashewnut Cookies’ right before the tennis semi-finals starts… ;) I kept on munching it when it started… And my favorite player won so I decided a take-away for dinner!!! Beautiful day… wasn’t it? :P



1 cup Plain Flour
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1 cup Cashews, unsalted
3/4 cup Caster Sugar
1/4 to 1/2 tsp Salt (as per your taste)
1/2 tsp Cardamom Powder
1/4 cup Butter, at room temp
1/4 cup Oil
2 tbsp Milk



  1. Grind 3/4 cup of cashews in fine powder. Make sure cashews are at room temp before grinding else the texture will not be as perfect as cashew meal.
  2. Sift plain flour, baking powder, baking soda, salt, cardamom powder and cashew meal together in a bowl.
  3. Add butter into it and mix well until it forms crumble-like texture.
  4. Mix rest of all the ingredients and knead a dough, which will be sticky and soft.
  5. Make a smooth ball of dough and cover with a cling wrap. Put it in refrigerator for half hour.
  6. Take it out and knead once quickly.
  7. Divide it into equal lime sized balls and arrange them on a baking tray. Flatten a bit on top using your fingers or fork.
  8. Put a few bits of cashews on top of each cookie.
  9. Bake in preheated oven for 25 mins or until it gets slightly golden on top (and crisp)
  10. Cool it down on a cooling tray before storing it in air-tight container!!!