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Cashew Shortbread Recipe
|Cake flour||2 Cup (32 tbs), sifted|
|Confectioner' s sugar||1⁄2 Cup (8 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Salted cashews||1 Cup (16 tbs), chopped|
|Butter||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4553 Calories from Fat 2536
% Daily Value*
Total Fat 293 g450.6%
Saturated Fat 134.3 g671.3%
Trans Fat 0 g
Cholesterol 483.8 mg
Sodium 250.9 mg10.5%
Total Carbohydrates 436 g145.2%
Dietary Fiber 38.9 g155.5%
Sugars 129.4 g
Protein 87 g173.9%
Vitamin A 112.5% Vitamin C 2%
Calcium 53.3% Iron 90.9%
*Based on a 2000 Calorie diet
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.
Cut into 1 1/2 inch squares and place on an ungreased cooky sheet.
Bake in a preheated 375° oven for 15 minutes.