Cashew Shortbread Recipe
This delicious Cashew Shortbread is from my grandma's cookbook. A lip-smacking Snack, this Cashew Shortbread completes your spread. Trust me when I say, you have to try Cashew Shortbread.
Ingredients
2 cups sifted cake flour
1/2 cup confectioners' sugar
1/2 teaspoon baking powder
1 cup salted cashews, chopped
1 cup butter
Directions
Sift flour and baking powder together and set aside.
Cream butter until soft, then work in sugar with your hands until smooth.
Stir in flour and, last of all, the cashews.
Chill in refrigerator for at least 1 hour.
Divide dough in half and roll 1 portion at a time about 1/3 inch thick on a lightly floured board.
Refrigerate other half until needed.
Work fast.
Cut into 1 1/2 inch squares and place on an ungreased cooky sheet.
Bake in a preheated 375° oven for 15 minutes.
Cream butter until soft, then work in sugar with your hands until smooth.
Stir in flour and, last of all, the cashews.
Chill in refrigerator for at least 1 hour.
Divide dough in half and roll 1 portion at a time about 1/3 inch thick on a lightly floured board.
Refrigerate other half until needed.
Work fast.
Cut into 1 1/2 inch squares and place on an ungreased cooky sheet.
Bake in a preheated 375° oven for 15 minutes.
