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Cashew-Lemon Shortbread Cookies


Cashew-Lemon Shortbread Cookies

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

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