Cashew-Lemon Shortbread Cookies
Prep and Bake Time 30 minutes
Makes 2 to 2-1/2 dozen cookies
|1/2||cup roasted cashews|
|1||cup (2 sticks) butter, softened|
|2||teaspoons lemon extract|
|2||cups all-purpose flour|
- 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.
- 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.
- Bake 17 to 19 minutes or just until set and edges are lightly browned. Remove to wire racks to cool completely.
|Serving Size:||1 cookie|
|Saturated Fat||4 g|
|Total Fat||7 g|
|Calories from Fat||58 %|
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