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Cashew-Lemon Shortbread




Source of Recipe


by Laurel, from Jean Livingood of Detroit Lakes, Minn


Recipe Introduction


Runner-up, Minneapolis Star Tribune Cookie Contest


List of Ingredients




• 1 c. (2 sticks) butter, softened
• ½ c. sugar
• 1 tsp. lemon extract (or 1 tsp. fresh lemon juice and 2 tbsp. fresh lemon zest, divided)
• 1 tsp. vanilla extract
• 2 c. flour
• ½ c. roasted cashews, chopped
• Additional sugar for dough

Recipe



Preheat oven to 325 degrees. In bowl of an electric mixer on medium speed, cream butter and sugar. Add lemon extract (or 1 tsp. fresh lemon juice and 1 tablespoon fresh lemon zest) and vanilla extract and beat until well blended. Add flour and mix until dough begins to form a ball. Stir in cashews.

Shape dough into 1-1/2-inch balls. Roll in additional sugar, flatten with bottom of a glass (and sprinkle with a bit of fresh lemon zest if desired). Bake 17 to 19 minutes or just until set and edges are lightly browned. Remove baking sheets from oven, transfer cookies to a wire rack and cool completely.

Makes about 3 dozen.