Lemon-Glazed Cashew Shortbread

Enjoy these delicious cashew cookies with a lemon twist – perfect for a dessert.

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Servings 4

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ingredients 9
Prep Time 30 min
Total Time 2 hr 0 min

Ingredients

Cookies

1 1/4: cups butter or margarine

3/4: cup powdered sugar

3: cups all purpose flour

1/2: cup finely chopped cashews

1: teaspoon ginger

1/2: cup coarsely chopped cashews

Glaze

1: cup powdered sugar

1: teaspoon grated lemon peel

4: to 6 teaspoons lemon juice

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Directions

1 Heat oven to 325°F. In large bowl, combine butter and 3/4 cup powdered sugar; beat until light and fluffy. Lightly spoon flour into measuring cup; level off. Stir in flour, 1/2 cup finely chopped cashews and ginger; mix well. Press dough evenly into ungreased 15x10x1-inch baking pan. Sprinklewith coarsely chopped cashews; press lightly into dough.
2 Bake at 325°F. for 20 to 30 minutes or until edges are light brown. Place pan on wire rack. Immediately cut into 2 1/2-inch squares. Cut each square diagonally in half. Cool cookies completely in pan.
3 In small bowl, combine all glaze ingredients, adding enough lemon juice for desired drizzling consistency. Remove cooled cookies from pan; place on waxed paper. Drizzle with glaze.