cashew lemon shortbread cookies
(4 ratings)
The sweetness of cashews, and the sourness of lemons... what could be better. I am a cookie recipe collector I make over 20 different kinds at Christmas time. Trying at least 1 new one ever year. I will be posting my favorites. Hope you enjoy them.
(4 ratings)
yield
serving(s)
prep time
15 Min
cook time
20 Min
Ingredients For cashew lemon shortbread cookies
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1/2 croasted salted cashews
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1 cbutter softened (2 sticks)
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1/2 csugar
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2 tsplemon extract
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1 tspvanilla
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2 call purpose flour
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additional sugar for sprinkling
How To Make cashew lemon shortbread cookies
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1Preheat oven to 325 degrees
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2Place cashews in a food processor and process until finely ground.
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3Add butter, sugar, lemon extract, and vanilla. Process until well blended.
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4Add flour,1 cup at a time, pulsing until dough is well blended and begins to form a ball.
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5Refrigerate 1 hour or up to 2 weeks.
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6Shape dough into 1 1/2 in balls and roll in additional sugar.
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7Place 2 inches apart on parchment lined or ungreased cookie sheets
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8Wet the bottom of a glass and dip into sugar then flatten dough balls with the glass.
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9Bake at 325 degrees for 17 to 19 minutes till slightly brown on the edges.
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10just an fyi... you can make this recipe with a regular mixer as long as the cashews are pulverized.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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