cashew lemon shortbread cookies

(4 ratings)
Recipe by
Beth Streeter
Easton, PA

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

  • 1/2 c
    roasted salted cashews
  • 1 c
    butter softened (2 sticks)
  • 1/2 c
    sugar
  • 2 tsp
    lemon extract
  • 1 tsp
    vanilla
  • 2 c
    all purpose flour
  • additional sugar for sprinkling

How To Make cashew lemon shortbread cookies

  • 1
    Preheat oven to 325 degrees
  • 2
    Place cashews in a food processor and process until finely ground.
  • 3
    Add butter, sugar, lemon extract, and vanilla. Process until well blended.
  • 4
    Add flour,1 cup at a time, pulsing until dough is well blended and begins to form a ball.
  • 5
    Refrigerate 1 hour or up to 2 weeks.
  • 6
    Shape dough into 1 1/2 in balls and roll in additional sugar.
  • 7
    Place 2 inches apart on parchment lined or ungreased cookie sheets
  • 8
    Wet the bottom of a glass and dip into sugar then flatten dough balls with the glass.
  • 9
    Bake at 325 degrees for 17 to 19 minutes till slightly brown on the edges.
  • 10
    just an fyi... you can make this recipe with a regular mixer as long as the cashews are pulverized.

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