Cashew Shortbread Recipe
Cashew Shortbread is a baked cookie recipe that you would love to prepare. Try these cashew cookies. Surprise your family with our Cashew Shortbread recipe, I am sure they would not have tasted anything like it!
Ingredients
1 3/4 cups all-purpose flour
1 cup unsalted cashews, finely chopped
1 cup butter or margarine softened
1/2 cup sugar
1/4 cup cornstarch
Directions
1. Into large bowl, measure all ingredients. With mixer at low speed, beat ingredients just until blended, occasionally scraping bowl with rubber spatula. Increase speed to medium; beat until well mixed. Divide dough in half; wrap each half with plastic wrap. Refrigerate dough until easy to handle, about 2 hours.
2. Preheat oven to 350°F. On lightly floured surface with floured rolling pin, roll half of dough into 9" by 6" rectangle, keeping remaining dough refrigerated. Cut dough lengthwise into 4 strips; cut each strip crosswise into six 1 1/2-inch squares. With dull edge of knife, score crisscross design in tops of cookies. Place cookies, 1 inch apart, on ungreased cookie sheet.
3. Bake cookies 10 to 12 minutes until edges are lightly browned. Remove cookies to wire racks to cool. Repeat with remaining dough and trimmings. Store in tightly covered container.
2. Preheat oven to 350°F. On lightly floured surface with floured rolling pin, roll half of dough into 9" by 6" rectangle, keeping remaining dough refrigerated. Cut dough lengthwise into 4 strips; cut each strip crosswise into six 1 1/2-inch squares. With dull edge of knife, score crisscross design in tops of cookies. Place cookies, 1 inch apart, on ungreased cookie sheet.
3. Bake cookies 10 to 12 minutes until edges are lightly browned. Remove cookies to wire racks to cool. Repeat with remaining dough and trimmings. Store in tightly covered container.
