CASHEW LEMON SHORTBREAD COOKIES
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.
Provided by Beth Streeter
Categories Cookies
Time 35m
Number Of Ingredients 7
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.
CASHEW-LEMON SHORTBREAD COOKIES
I made these as a snack at my daughter's first b-day party, and the kids loved them. My husband takes them to work every once in a wile and I haven't heard a complaint yet. His boss's wife called me for the recipe. They are just plain, simple, and DELICIOUS!!!
Provided by 1 COOK
Categories Dessert
Time 23m
Yield 24-30 cookies, 12-15 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 279.1, Fat 18.2, SaturatedFat 10.3, Cholesterol 40.7, Sodium 146, Carbohydrate 26.2, Fiber 0.7, Sugar 8.7, Protein 3.2
CASHEW SHORTBREAD
Molly Katzen (author of the legendary "Moosewood Cookbook") has a food column in my daily paper in which this recipe appeared shortly before the Christmas holidays. I made these and they were so good! The perfect treat for afternoon tea (or coffee)!
Provided by Impera_Magna
Categories Dessert
Time 30m
Yield 48 small cookies
Number Of Ingredients 7
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.
LEMON-BUTTER SHORTBREAD COOKIES
You will love the burst of fresh lemon flavor in these buttery, tender shortbread cookies. And if that's not enough to tempt your taste buds, they get dipped in a tart, lemony glaze. Lemony delicious! Cookies taste more lemony the next day.
Provided by Cindy @ My Country Table
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h55m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 317 calories, Carbohydrate 36.6 g, Cholesterol 48.3 mg, Fat 18.4 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 11.6 g, Sodium 61.8 mg, Sugar 20 g
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