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


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


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

About Cashew Lemon Shortbread Cookies

Course/Dish: Cookies
Other Tag: Quick & Easy