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Cashew-Lemon Shortbread Cookies
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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 |
This recipe appears in: Nut
