Cashew and Vanilla Bean Cookies
I had been reading about the Arusuvai chain on Indian blogs for a while and watching everything like a silent passerby when I realized I could ask to be part of it. For after all, wasn’t that the reason I took to blogging in the first place—to meet other foodies and to learn? Imagine my elation, then, when I heard from Sayantani! She put me in touch with Rachel, a lovely blogger from Chennai, who dispatched my “mystery ingredient” in no time. Man, was I happy to get the parcel!
You would be, too. If you got this:
Would you believe it? She sent me a lovely, warm letter, a set of six hand-painted (no, self-painted) serviettes, and a couple of organic vanilla beans from Fabindia. I spent several hours just looking at the lovely stuff and feeling so special. Then I went straight to Spicyana’s page and (finally) downloaded her lovely recipe for cashew cookies. Except, I didn’t roll and cut the cookies, and I did away with the white chocolate altogether. And I used Rachel’s lovely vanilla. The result was a nice and wholesome cookie—the kind that I like–with a hint of gorgeous vanilla. Next time, I’ll also add some lemon zest.
Here is the recipe with my changes:
- 1 cup cashew nuts
- 2 cups all purpose flour
- ½ tsp. salt
- 1 cup butter
- 2/3 cup of sugar
- 2 egg yolks
- 1 vanilla pod
- In a hot oven (or as I did, in a really hot pan on the stove), roast the cashews until fragrant. Cool.
- Powder the nuts and half the sugar in a coffee grinder and keep aside.
- In a food processor (or by hand), cream the butter and remaining sugar until well combined.
- Add the eggs and scrape off the seeds from a slit vanilla bean into the food processor. Beat until well combined.
- Now add the flour and ground nuts and pulse until just combined.
- Remove onto a sheet of cling film and wrap. Refrigerate for an hour.
- Pre-heat the oven to 200 degrees centigrade. Line a baking sheet with parchment.
- Remove and shape into small balls, about the size of a betel nut.
- Place these balls on the baking sheet and press down this way and that, using a fork.
- Bake for about 10 minutes, or until the bottoms pink up.
- Cool on a wire rack and store in an air-tight jar.