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.
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.
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.