Cashew Cornflakes Cookies
Cashew Cornflakes cookies are buttery with crunchy bits of cornflakes. These cookies will stay fresh in an airtight container for up to a week.
Ingredients
- 1 cup Maida (All purpose flour)
- ⅓ tsp Baking Powder
- ½ cup Ghee/Butter
- ½ cup Powdered Sugar
- 1 cup Cornflakes
- ½ cup Cashew nuts powdered
- 3-4 drops Vanilla Essence
- 8-10 nuts Cashew nuts for garnishing
Instructions
- Preheat the oven at 160°C.
- Sieve maida and baking powder together.
- In a bowl, beat sugar and ghee well until light and creamy. Add essence and beat for another 1 minute.
- Add maida mixture, powdered cashew nuts, and cornflakes, mix gently to form a smooth dough using water if needed.
- Keep this in the freezer for 12-15 minutes.
- Now divide the dough into 18-20 equal parts. Roll them into balls and press each ball to about ½ inch in thickness. Put some cashew nuts on top of each cookie.
- Place the balls on a greased cookie sheet about inch apart.
- Bake the cookies for about 15-18 minutes or until cookies are slightly golden brown.
- Remove the cookies from the oven. Let the cookies cool down for 5 minutes.
- Cashew Cornflakes Cookies are ready.
Notes
You can even make the cookie dough in advance and bake it when needed.