Cashew Lemon Shortbread Cookies Recipes

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LEMON SHORTBREAD COOKIES



Lemon Shortbread Cookies image

I received this recipe from my cousin who tried to duplicate cookies she loved from a restaurant. It was in a cookbook she made for the family for Christmas! -Lorie Miner, Kamas, Utah

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
1/3 cup sugar
4 teaspoons grated lemon zest
1 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons plus 1-1/2 teaspoons cornstarch
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
DRIZZLE:
1/2 cup confectioners' sugar
2 to 3 teaspoons lemon juice

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Steps:

  • Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy, 3-5 minutes. Beat in lemon zest and vanilla. Combine the flour, cornstarch, nutmeg, and salt; gradually add to creamed mixture and mix well. (Dough will be crumbly.) Shape into a ball., On a lightly floured surface, press dough to 1/2-in. thickness. Cut with a floured 1-in. fluted cookie cutter; place 1 in. apart on ungreased baking sheets. Prick cookies with a fork. Reroll scraps if desired. , Bake until firm, 12-15 minutes. Cool for 2 minutes before carefully removing to wire racks to cool completely. , Combine confectioners' sugar and lemon juice; drizzle over cookies. Store in an airtight container.

Nutrition Facts : Calories 77 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 39mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

LEMON-BUTTER SHORTBREAD COOKIES



Lemon-Butter Shortbread Cookies image

You will love the burst of fresh lemon flavor in these buttery, tender shortbread cookies. And if that's not enough to tempt your taste buds, they get dipped in a tart, lemony glaze. Lemony delicious! Cookies taste more lemony the next day.

Provided by Cindy @ My Country Table

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h55m

Yield 24

Number Of Ingredients 10

4 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
2 cups unsalted butter at room temperature
1 cup confectioners' sugar
2 tablespoons fresh lemon juice
6 tablespoons unsalted butter, melted
⅓ cup lemon juice, or more to taste
3 cups confectioners' sugar
lemons, zested

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Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Sift or whisk flour, salt, and baking powder together in a bowl.
  • Place butter in a large mixing bowl and mix with a wooden spoon until very creamy. Add confectioners' sugar, lemon juice, and flour mixture; mix until well combined.
  • Roll dough out on a lightly floured surface to 1/4-inch thickness. Cut into rounds using a round cookie cutter. Transfer cookies to ungreased baking sheets.
  • Bake in the preheated oven until cookies are light brown on the bottom but still very light on top, about 10 minutes. Allow cookies to cool on the baking sheets for about 2 minutes before transferring to wire racks to cool completely.
  • Whisk melted butter and lemon juice together in a small bowl. Add lemon zest and whisk again. Whisk in confectioners' sugar 1 cup at a time. Add more lemon juice if necessary for a thin consistency.
  • Dip the top of each cookie in the glaze and transfer to a wire rack placed over waxed paper or parchment paper. Allow cookies to sit until glaze has set, about 2 hours.
  • Store cookies in an airtight container between layers of waxed paper.

Nutrition Facts : Calories 317 calories, Carbohydrate 36.6 g, Cholesterol 48.3 mg, Fat 18.4 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 11.6 g, Sodium 61.8 mg, Sugar 20 g

CASHEW LEMON SHORTBREAD COOKIES



Cashew Lemon Shortbread Cookies image

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.

Provided by Beth Streeter

Categories     Cookies

Time 35m

Number Of Ingredients 7

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

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Steps:

  • 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.

CASHEW SHORTBREAD



Cashew Shortbread image

Molly Katzen (author of the legendary "Moosewood Cookbook") has a food column in my daily paper in which this recipe appeared shortly before the Christmas holidays. I made these and they were so good! The perfect treat for afternoon tea (or coffee)!

Provided by Impera_Magna

Categories     Dessert

Time 30m

Yield 48 small cookies

Number Of Ingredients 7

1 cup unsalted butter, softened
1/2 cup light brown sugar, packed
3 tablespoons sugar
1 cup finely minced cashews
2 cups unbleached all-purpose flour (plus extra for handling the dough)
1/2 teaspoon salt
1/2 teaspoon baking powder

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Steps:

  • Preheat oven to 350.
  • In a large bowl, combine butter, brown sugar, and sugar; beat at high speed for appx 3 minutes with electric mixer.
  • Stir in cashews.
  • Sift flour, salt, & baking powder directly into the bowl.
  • Use your hands to mix the dough as quickly and efficiently as possible; form into a rough ball.
  • Lightly flour a clean, dry work surface; add dough and roll out to appx 1/4" thick.
  • Cut into simple shapes and place them on ungreased cookie sheet. (I cut them into diamonds, similar to bakalava -- didn't want to over-work the dough by re-rolling).
  • Bake in center of oven for 10-15 minutes or until lightly browned on the bottom.
  • Cool for at least 10 minutes before eating.

CASHEW-LEMON SHORTBREAD COOKIES



Cashew-Lemon Shortbread Cookies image

I made these as a snack at my daughter's first b-day party, and the kids loved them. My husband takes them to work every once in a wile and I haven't heard a complaint yet. His boss's wife called me for the recipe. They are just plain, simple, and DELICIOUS!!!

Provided by 1 COOK

Categories     Dessert

Time 23m

Yield 24-30 cookies, 12-15 serving(s)

Number Of Ingredients 7

1/2 cup roasted cashews
1 cup butter, softened
1/2 cup sugar
2 teaspoons lemon extract
1 teaspoon vanilla
2 cups all-purpose flour
additional sugar

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Steps:

  • Preheat oven to 325°. Place cashews in food processor; process until finely ground. Add butter, sugar, lemon extract and vanilla; process until well blended. Add flour; process using on/of pulses until dough is well blended and forms ball.
  • Shape dough in 1 1/2-inch balls; roll in additional sugar. Place about 2-inches apart on ungreased baking sheet; flatten slightly with bottom of glass dipped in sugar.
  • Bake 18 minutes or just until set and edges are slightly browned. Remove cookies to wire racks to cool completely.

Nutrition Facts : Calories 279.1, Fat 18.2, SaturatedFat 10.3, Cholesterol 40.7, Sodium 146, Carbohydrate 26.2, Fiber 0.7, Sugar 8.7, Protein 3.2

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