Cashew Lemon Shortbread Cookies
Brighten up your dessert table with these irresistible Cashew Lemon Shortbread Cookies, a delightful fusion of nutty richness and zesty citrus charm. These buttery cookies are infused with freshly grated lemon zest for a vibrant flavor and feature the satisfying crunch of finely chopped roasted cashews. Perfectly tender and delicately sweet, this easy-to-make recipe comes together with simple pantry staples and requires just 20 minutes of prep time. Chilling the dough ensures a crisp yet melt-in-your-mouth texture, while a light dusting of powdered sugar adds an optional festive touch. Ideal for everything from afternoon tea to holiday cookie trays, these elegant shortbreads are sure to impress with their unique blend of flavors.
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Recipe Information
Ingredients
- 226 grams Unsalted butter
- 100 grams Granulated sugar
- 2 tablespoons Lemon zest
- 1 teaspoon Vanilla extract
- 250 grams All-purpose flour
- 100 grams Roasted cashews (finely chopped)
- 0.25 teaspoons Salt
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 2 minutes, using an electric mixer on medium speed.
Beat in the lemon zest and vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
Gently fold in the finely chopped roasted cashews until evenly distributed throughout the dough.
Divide the dough into two portions. Roll each portion into a log about 2 inches (5 cm) in diameter. Wrap the logs tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
Once chilled, slice the dough logs into 1/4-inch (6 mm) thick rounds and place them on the prepared baking sheets, spacing them about 1 inch apart.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Rotate the baking sheets halfway through for even baking.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
If desired, dust the cooled cookies with powdered sugar before serving.
Nutrition Facts
Calories |
3592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.6 g | 311% | |
| Saturated Fat | 122.3 g | 612% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 930 mg | 40% | |
| Total Carbohydrate | 342.5 g | 125% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 123.4 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 935 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
