Cashew Lemon Shortbread Cookies

Beth Streeter


The sweetness of cashews, and the sourness of lemons... what could be better. I am a cookie recipe collector I make over 20 different kinds at Christmas time. Trying at least 1 new one ever year. I will be posting my favorites. Hope you enjoy them.


★★★★★ 4 votes

Makes 2 1/2 dozen
15 Min
20 Min


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  • 1/2 c
    roasted salted cashews
  • 1 c
    butter softened (2 sticks)
  • 1/2 c
  • 2 tsp
    lemon extract
  • 1 tsp
  • 2 c
    all purpose flour
  • ·
    additional sugar for sprinkling

How to Make Cashew Lemon Shortbread Cookies


  1. Preheat oven to 325 degrees
  2. Place cashews in a food processor and process until finely ground.
  3. Add butter, sugar, lemon extract, and vanilla. Process until well blended.
  4. Add flour,1 cup at a time, pulsing until dough is well blended and begins to form a ball.
  5. Refrigerate 1 hour or up to 2 weeks.
  6. Shape dough into 1 1/2 in balls and roll in additional sugar.
  7. Place 2 inches apart on parchment lined or ungreased cookie sheets
  8. Wet the bottom of a glass and dip into sugar then flatten dough balls with the glass.
  9. Bake at 325 degrees for 17 to 19 minutes till slightly brown on the edges.
  10. just an fyi... you can make this recipe with a regular mixer as long as the cashews are pulverized.

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About Cashew Lemon Shortbread Cookies

Course/Dish: Cookies
Other Tag: Quick & Easy

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