Cashew Snow Cookies – Guest Post for PriyaKitchenette

Follow by Email

Today’s post is a guest post I did for Priya Shiva Priyakitchenette. Priya and I become FB friends almost a year ago and our friendship gradually grew bigger. Now we are besties and we talk all things blogging and more. Priya is a warm hearted, kind, talented friend who will go an extra mile to help anyone.

Cashew Snow Cookies

Thank you Priya for being a wonderful bestie and thank you for asking me to do this guest post. It is indeed an honor and pleasure.

Cashew Snow Cookies

The post is Christmas special recipe, a cookie recipe that won’t let you down. Christmas time is a best time to bring out your baking pans. The best time to bake simple, amazing, authentic recipes for Christmas that sure will cheer up your family and friends.

Cashew snow cookies are ridiculously simple recipe, which uses just an handful of ingredients and it’s egg-free! You can get creative and add spices like cardamom powder to the cookies. Also substitute any nuts like almonds, pecans or any nut.

Cashew Snow Cookies

Ingredients (makes 30 medium sized cookies)

6 tablespoon unsalted butter, softened

1 ½ cup all purpose flour

¾ cup cashew meal

½ teaspoon salt

1 cup caster sugar

1 teaspoon vanilla extract


For dusting

Icing sugar


  1. Preheat the oven to 180 degree centigrade.
  2. Add room temperature butter to a bowl of an electric beat and beat the butter until the butter loosens up, then add sugar and beat butter – sugar mix until they are light and pale in color.
  3. Add the vanilla extract. Beat until well combined.
  4. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 60 minutes.
  5. Now take out the dough, pinch marble sized portion of dough and roll into balls. Place it on baking tray lined with parchment paper about 1 inch apart from each ball. Repeat for rest of dough. Place the rolled cookie dough again in fridge for about 15-20 minutes.
  6. Next bake it in preheated oven for about 10 -13 minutes at 180 degree centigrade.
  7. Remove the cookies from the oven and allow to sit for about 3 to 5 minutes or until they’re still very warm but can be handled. Carefully coat each cookie in the sugar mixture and set aside to cool (they will be fragile while warm).
  8. Let it cool completely and then store it in air tight container for about 1 week.

You may also like...

2 Responses

  1. Priya says:

    Thank you for this beautiful guest post. Cheers to friendship <3

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Enjoy this blog? Please spread the word :)