Thursday, December 6, 2012

Ginger cashew cookies

I do not know if the season of advent stresses you out, but it does to me. So much to do, so little time. I am kind of waiting to tick of all the jobs on my to do list. These were the next batch of cookies I made last week. Husband loved them, the kids were kind of neutral, maybe because they preferred the Zimtsterne and butter cookies to these. I will be baking more of them the following week.


  • 100 g brown sugar
  • 70 g butter
  • 2 egg yolks
  • 150 gm finely chopped cashew nuts
  • 70 g all purpose flour sieved
  • 100 g finely chopped candied ginger
  • 1/2 tsp dry ginger powder


  1. Beat well the sugar and butter together.
  2. Add the yolks of the egg one at a time and continue beating.
  3. Add the finely chopped cashew nuts, candied ginger, flour, and ginger powder.
  4. Knead together to form a smooth dough.
  5. Wrap in a cling foil film and refrigerate for half an hour.
  6. Line a baking tray with baking paper. Preheat the oven to 170 C
  7. Form small sized balls(roughly a medium sized marble), flatten them slightly to look like above and place them in neat rows on the tray.
  8. Place a cashew nut on each of the cookie.
  9. Bake the cookies for around 10 to 12 minutes till they are golden brown. Be careful not to burn.
  10. Remove them and let them cool well. Store in an air tight jar. 


  • When you remove the cookies out, they will feel soft. They are supposed to be that way. As they cool, they get hard.
  • The above batch makes about 50 cookies.


  1. May, what is the consistency of the dough??

    1. Moderately sticky while kneading Usha, but becomes okay to work with once it is rerigerated.