Lemon and Cashew Shortbread Cookies by Louis

Submitted by: Louis from Union, NJ

Recipe Ingredients:
1/2 cup <a href="/nuts/cashews/roasted-no-salt.html">Roasted Cashews</a>
1 cup butter, softened
1/2 cup sugar
2 teaspoons lemon extract
1 teaspoon vanilla
1 cup all purpose flour
additional sugar

Cooking Directions:
1.  Preheat oven to 325F. Place <a href="/nuts/cashews/roasted-no-salt.html">Roasted Cashews</a> 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.
3.  Bake 17 to 19 minutes or just until set and edges are lightly browned. Remove cookies from baking sheets to wire racks to cool.
    Roasted Cashews (Unsalted)Roasted Cashews (Unsalted)
Our unsalted roasted cashews are jumbo in size and roasted in-house at peak freshness to lock in that ultimate sweet flavor that everyone loves.
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