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Recipe for Lemon and Cashew Shortbread Cookies by Louis

Submitted by: Louis from Union, NJ

Recipe Ingredients:
1/2  cup Roasted Cashews
cup butter, softened
1/2  cup sugar
teaspoons lemon extract
teaspoon vanilla
cup all purpose flour
  additional sugar

Cooking Directions:
1.  Preheat oven to 325F. Place Roasted Cashews in food processor; process until finely ground. Add butter, sugar, lemon extract and vanilla; process until well blended. Add flour; process using on/off pulses until dough is well blended and begins to form a ball.

2.  Shape dough into 1-1/2-inch balls; roll in additional sugar. Place about 2 inches apart on ungreased baking sheets; flatten.

3.  Bake 17 to 19 minutes or just until set and edges are lightly browned. Remove cookies from baking sheets to wire racks to cool.

    Roasted Cashews (Unsalted) Roasted Cashews (Unsalted)
Jumbo cashews roasted at the peak of their freshness to lock in that ultimate sweet flavor everyone loves.

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