Cashew-Lemon Shortbread Cookies

by the Editors of Publications International, Ltd.


Cashew-Lemon Shortbread Cookies Photo
Cashew-Lemon Shortbread Cookies
Prep and Bake Time: 30 minutes
Yield: Makes 2 to 2-1/2 dozen cookies
Ingredients:
1/2
cup roasted cashews

1
cup (2 sticks) butter, softened

1/2
cup sugar

2
teaspoons lemon extract

1
teaspoon vanilla

2
cups all-purpose flour

Additional sugar



 
Preparation:
1.
Preheat oven to 325°F. Place cashews in food processor; process until finely ground. Add butter, sugar, lemon extract and vanilla; process until well blended. Add flour; process using on/off pulses until dough is well blended and begins to form a ball.

2.
Shape dough into 1-1/2-inch balls; roll in additional sugar. Place about 2 inches apart on ungreased baking sheets; flatten slightly with bottom of glass dipped in sugar.

3.
Bake 17 to 19 minutes or just until set and edges are lightly browned. Remove to wire racks to cool completely.



Nutritional Information:
Serving Size: 1 cookie
Fiber <1 g
Carbohydrate 10 g
Cholesterol 15 mg
Saturated Fat 4 g
Total Fat 7 g
Calories from Fat 58 %
Calories 104
Protein 1 g
Sodium 41 mg
Dietary Exchange:
Fat 1-1/2
Starch 1/2


This recipe appears in: Nut

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