Lemon Glazed Cashew Shortbread Recipes

LEMON-GLAZED CASHEW SHORTBREAD

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

CASHEW LEMON SHORTBREAD COOKIES

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

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.

CASHEW SHORTBREAD

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 SHORTBREADS

Steps:

• Beat butter, sugars and salt until blended; beat in lemon zest. Gradually beat in flour. Divide dough in half. Shape each into a disk; wrap. Refrigerate 30 minutes. Let dough stand at room temperature 5-10 minutes to soften slightly. , Preheat oven to 325°. Roll each portion of dough between two pieces of waxed paper to 1/4-in. thickness. Cut dough with a floured 1-1/2-in. heart-shaped or other cookie cutter. Place 1 in. apart on lightly greased baking sheets., Bake until bottoms are lightly browned, 7-10 minutes. Remove to wire racks to cool completely., For glaze, mix confectioners' sugar, lemon peel and lemon juice until smooth; spread over cookies. Sprinkle with colored sugar.