Cashew Cookies
1.
Put the cashew nuts in cold water and cook for three minutes. Remove the water and dry the cashew nuts. Put the cashew nuts in cold oil without too much heat. Stir continuously
2.
Fry the cleaned white sesame seeds until they are slightly yellowed and fry them. Put an appropriate amount of sugar and a small amount of vegetable oil in the pan, turn on a small fire, and stir continuously.
3.
Stir-fry until the sugar is completely melted and become yellow-brown without bubbles. Add the fried cashews and stir-fry until the surface is evenly coated with syrup, then add the fried white sesame seeds and stir-fry
4.
Stir-fry constantly to make the sesame seeds stick to the surface of the cashew nuts. The sesame cashew nuts are completed. The butter is softened at room temperature. Adding fine sugar, powdered sugar, salt and other materials, it becomes lighter in color, slightly larger in volume, and feathery.
5.
Add the egg liquid in two or three times and mix well with an electric whisk
6.
Then add vanilla extract and stir evenly, then add the sifted low-gluten flour, use a rubber knife to cut in like a vegetable, stir gently, never stir in a circular motion
7.
Put the stirred butter batter into a squeezing bag, put tin foil on the baking pan, squeeze the batter into a circle on the baking pan, leave a space between each cookie
8.
Fill the middle with sesame cashews, put them in a preheated 180 degree oven, and bake the middle layer of the oven until the edges are colored. It takes about 18 minutes
9.
After roasting, put it on the shelf to cool immediately, and keep it tightly sealed after it is completely cooled.
