Recipe for Lemon and Cashew Shortbread Cookies by Louis

Submitted by: Louis from Union, NJ

Recipe Ingredients:
1/2	cup Roasted Cashews
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 Roasted Cashews 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)
Our unsalted roasted cashews are jumbo in size and packed with nutrients. We roasted our gorgeous cashews at the peak of their freshness to lock in that ultimate sweet flavor that everyone loves.

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