Cashew Lemon Shortbread Cookies Recipe

These melt-in-your-mouth Cashew Lemon Shortbread Cookies are a guaranteed crowd-pleaser! Perfect for parties, holidays, or an afternoon treat, these simple cookies combine the rich flavor of cashews with a bright lemon zest. Easy to make and even easier to devour, they're sure to become a family favorite. Get the recipe and impress your loved ones with these delightful bites!

Prep Time 20 mins
Cook Time 23 mins
Calories 279.1 kcal
Protein 6g
Rating 5.0 (1 Reviews)
Cashew Lemon Shortbread Cookies 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cashew Lemon Shortbread Cookies

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How to Make Cashew Lemon Shortbread Cookies

  1. Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
  2. Place 1 cup of raw cashews in a food processor and process until finely ground.
  3. 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.
  4. Process until well combined and creamy.
  5. Add 2 ½ cups all-purpose flour to the food processor.
  6. Process using short pulses until the dough just comes together and forms a ball. Do not overmix.
  7. Shape the dough into 1 ½-inch balls.
  8. Roll the balls in ¼ cup granulated sugar.
  9. Place the balls about 2 inches apart on the prepared baking sheets.
  10. Gently flatten each ball slightly with the bottom of a glass dipped in sugar.
  11. Bake for 18-20 minutes, or until the edges are lightly golden brown and the cookies are set.
  12. 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

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