Ingrédients pour Cashew Lemon Shortbread Cookies
- Roasted Cashews
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¼ cups granulated sugar
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- All Purpose Flour
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Comment préparer Cashew Lemon Shortbread Cookies
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- Place 1 cup of raw cashews in a food processor and process until finely ground.
- Add 1 cup (2 sticks) unsalted butter, softened, ¾ cup granulated sugar, 1 teaspoon lemon extract, and 1 teaspoon vanilla extract to the food processor.
- Process until well combined and creamy.
- Add 2 ½ cups all-purpose flour to the food processor.
- Process using short pulses until the dough just comes together and forms a ball. Do not overmix.
- Shape the dough into 1 ½-inch balls.
- Roll the balls in ¼ cup granulated sugar.
- Place the balls about 2 inches apart on the prepared baking sheets.
- Gently flatten each ball slightly with the bottom of a glass dipped in sugar.
- Bake for 18-20 minutes, or until the edges are lightly golden brown and the cookies are set.
- Remove the cookies from the oven and let them cool completely on the baking sheets before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
34g
Fat
51g
Carbs
8g
