Cashew Lemon Shortbread Cookies Recipes

Steps:

• Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy, 3-5 minutes. Beat in lemon zest and vanilla. Combine the flour, cornstarch, nutmeg, and salt; gradually add to creamed mixture and mix well. (Dough will be crumbly.) Shape into a ball., On a lightly floured surface, press dough to 1/2-in. thickness. Cut with a floured 1-in. fluted cookie cutter; place 1 in. apart on ungreased baking sheets. Prick cookies with a fork. Reroll scraps if desired. , Bake until firm, 12-15 minutes. Cool for 2 minutes before carefully removing to wire racks to cool completely. , Combine confectioners' sugar and lemon juice; drizzle over cookies. Store in an airtight container.

Steps:

• 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.

Steps:

• Preheat oven to 375°. In a bowl, cream together butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine dry ingredients; add alternately with sour cream to creamed mixture. Stir in chopped cashews. Drop by tablespoonfuls onto greased baking sheets. Bake until lightly browned, 8-10 minutes. Cool on a wire rack. For frosting, lightly brown butter in a small saucepan. Remove from the heat and cool slightly. Add cream and vanilla. Beat in confectioners' sugar until smooth and thick. Frost cookies; top each with a cashew half.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sift or whisk flour, salt, and baking powder together in a bowl.
• Place butter in a large mixing bowl and mix with a wooden spoon until very creamy. Add confectioners' sugar, lemon juice, and flour mixture; mix until well combined.
• Roll dough out on a lightly floured surface to 1/4-inch thickness. Cut into rounds using a round cookie cutter. Transfer cookies to ungreased baking sheets.
• Bake in the preheated oven until cookies are light brown on the bottom but still very light on top, about 10 minutes. Allow cookies to cool on the baking sheets for about 2 minutes before transferring to wire racks to cool completely.
• Whisk melted butter and lemon juice together in a small bowl. Add lemon zest and whisk again. Whisk in confectioners' sugar 1 cup at a time. Add more lemon juice if necessary for a thin consistency.
• Dip the top of each cookie in the glaze and transfer to a wire rack placed over waxed paper or parchment paper. Allow cookies to sit until glaze has set, about 2 hours.
• Store cookies in an airtight container between layers of waxed paper.

Steps:

• Preheat oven to 325°. 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/of pulses until dough is well blended and forms ball.
• Shape dough in 1 1/2-inch balls; roll in additional sugar. Place about 2-inches apart on ungreased baking sheet; flatten slightly with bottom of glass dipped in sugar.
• Bake 18 minutes or just until set and edges are slightly browned. Remove cookies to wire racks to cool completely.

Steps:

• Preheat oven to 350.
• In a large bowl, combine butter, brown sugar, and sugar; beat at high speed for appx 3 minutes with electric mixer.
• Stir in cashews.
• Sift flour, salt, & baking powder directly into the bowl.
• Use your hands to mix the dough as quickly and efficiently as possible; form into a rough ball.
• Lightly flour a clean, dry work surface; add dough and roll out to appx 1/4" thick.
• Cut into simple shapes and place them on ungreased cookie sheet. (I cut them into diamonds, similar to bakalava -- didn't want to over-work the dough by re-rolling).
• Bake in center of oven for 10-15 minutes or until lightly browned on the bottom.
• Cool for at least 10 minutes before eating.