Cashew shortbread
48 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cake flour; sifted |
| ½ | teaspoon | Baking powder |
| 1 | cup | Butter |
| ½ | cup | Confectioner's sugar |
| 1 | cup | Cashews, salted; chopped |
Directions
Recipe by: The American Heritage Cookbook - ISBN 0-8281-04-03-4 Sift flour and baking powder together and set aside. Cream butter until soft, then work in sugar with your hands until smooth. Stir in flour and, last of all, the cashews. Chill in refrigerator for at least 1 hour. Divide dough in half and roll one portion at a time about ⅓ inch thick on a lightly floured board. Refrigerate other half until needed. Work fast. Cut into 1½-inch squares and place on an ungreased cookies sheet. Bake in preheated 375°F oven for 15 mins.
Makes about 4 dozen.
From: Dan Klepach