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


  • 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.

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About Cashew Lemon Shortbread Cookies

Course/Dish: Cookies
Other Tag: Quick & Easy

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