Best Cashew Shortbread Recipes

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CASHEW SHORTBREAD



Cashew Shortbread image

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

1 cup unsalted butter, softened
1/2 cup light brown sugar, packed
3 tablespoons sugar
1 cup finely minced cashews
2 cups unbleached all-purpose flour (plus extra for handling the dough)
1/2 teaspoon salt
1/2 teaspoon baking powder

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.

CASHEW LEMON SHORTBREAD COOKIES



Cashew Lemon Shortbread Cookies image

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

1/2 c roasted salted cashews
1 c butter softened (2 sticks)
1/2 c sugar
2 tsp lemon extract
1 tsp vanilla
2 c all purpose flour
additional sugar for sprinkling

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



Cashew-Lemon Shortbread Cookies image

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

1/2 cup roasted cashews
1 cup butter, softened
1/2 cup sugar
2 teaspoons lemon extract
1 teaspoon vanilla
2 cups all-purpose flour
additional sugar

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 LEMON SHORTBREAD COOKIES



Cashew Lemon Shortbread Cookies image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories     Cookies

Number Of Ingredients 6

1/2 cup(s) roasted cashew nuts
1 cup(s) butter, softened
1/2 cup(s) plus 2 tablespoons sugar, divided
2 teaspoon(s) lemon extract
1 teaspoon(s) vanilla
2 1/2 cup(s) all purpose flour

Steps:

  • Preheat oven to 325F. Place cashews in food processor; process until finely ground. Add butter, 1/2 cup sugar, lemon extract, and vanilla; process until well blended. Add flour; pulse until dough begins to form a ball.
  • Shape dough into 1 1/2 inch balls; roll in remaining 2 tablespoons sugar. place 2 inches apart on ungreased cookie sheets; flatten slightly.
  • Bake 17-19 minutes or just until set. Remove to wire racks; cool completely.

LEMON-GLAZED CASHEW SHORTBREAD



Lemon-Glazed Cashew Shortbread image

Number Of Ingredients 11

COOKIES
3/4 cup powdered sugar
1 1/4 cups butter, softened
3 cups all-purpose flour
1/2 cup finely chopped cashew nuts
1 teaspoon ginger
1/2 cup coarsely chopped cashew nuts
GLAZE
1 cup powdered sugar
1 teaspoon grated lemon peel
4 to 6 teaspoons lemon juice

Steps:

  • 1. Heat oven to 325°F. In large bowl, combine 3/4 cup powdered sugar and butter beat until light and fluffy. Add flour, 1/2 cup finely chopped cashews and ginger mix well. Press dough evenly in ungreased 15x10x1-inch baking pan. Sprinkle with coarsely chopped cashews press lightly into dough.2. Bake at 325°F. for 20 to 30 minutes or until edges are light golden brown. Place pan on wire rack. Immediately cut into 2 1/2-inch squares. Cut each square diagonally in half. Cool in pan 30 minutes or until completely cooled.3. In small bowl, combine all glaze ingredients, adding enough lemon juice for desired drizzling consistency. Remove cooled cookies from pan place on waxed paper. Drizzle with glaze.High Altitude (above 3500 feet): Decrease flour to 2 3/4 cups. Bake as directed above.Nutrition Information Per Serving: Serving Size: 1 Cookie * Calories: 100 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 3 g 15% * Cholesterol: 15 mg 5% * Sodium: 65 mg 3% * Total Carbohydrate: 11 g 4% * Dietary Fiber: 0 g 0% * Sugars: 5 g * Protein: 1 g * Vitamin A: 4% * Vitamin C: 0% * Calcium: 0% * Iron: 4% * Dietary Exchanges: 1/2 Fruit, 1 1/2 Fat or 1/2 Carbohydrate, 1 1/2 Fat

Nutrition Facts : Nutritional Facts Serves

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