Cashew Shortbread Recipes

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 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.

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.