Adapted from https://whattocooktoday.com/cashew-nut-cookies.html

1 cup roasted salted organic cashews plus 30-ish half cashews
⅔ cup organic powdered sugar
1 cup 1-for-1 gluten free flour mix*
1/4 cups cooking oil plus more as needed (I used a blend of sesame and canola)
1 organic egg, separated

Preheat the oven to 350F.

Separate out the 30 ish half cashews (crescent moon shapes) from the 1 cup of cashews. These will go on top later.

Using a food processor, pulverize the cashews into bits slightly larger than a flour.

In a bowl, mix together the sugar, the flour, the food processed cashews, and the egg white. Slowly add in the oil of your choice until the dough makes a round ball. It will be oily to the touch.

Make small balls of dough about 11-13 grams in size. These are very small cookies. Arrange on a cookie sheet without the edges touching. These do not spread at all, so you can pack more on than a typical cookie recipe.

Add a crescent moon half-cashew to the top of each cookie.

Using a pastry brush, brush on the egg yolk onto each cookie as an egg wash.

Bake at 350F for about 15 minutes. The oven I am using cooks a little slow, so be sure to check your cookies before 15 minutes. They will be very lightly browned.

Allow to cool for 5 minutes on the cookie sheet before removing to cool on plates or racks. Makes about 30 cookies

*I used my own blend of 1/4 cup brown rice flour, 1/4 cup organic cornstarch, 1/4 cup millet flour, 1/4 cup sorghum flour, 1/4 teaspoon xanthan gum.

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