Cashew Shortbread Recipe
Yield: 48 servingsRecipe by luhu.jp
Ingredients:
2 cup: Cake flour, sifted
1/2 cup: Confectioners sugar,
1/2 tsp: Baking powder,
1 cup: Cashews, salted, chopped
1 cup: Butter,
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 1/3
inch thick on a lightly floured board. Refrigerate other half until
needed. Work fast. Cut into 1 1/2-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
Source from luhu.jp
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 1/3
inch thick on a lightly floured board. Refrigerate other half until
needed. Work fast. Cut into 1 1/2-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
Source from luhu.jp