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Cashew Cookie Shortbread ( Makes about 4 dozen cookies)
Necessary Ingredients
- 1 1/4 cups of all-purpose flour
- 1/4 cup of cornstarch
- 1 cup of softened butter
- 1/2 cup of sugar
- 1 cup of finely chopped unsalted cashews
Directions
- Measure all ingredients into a large mixing bowl .
- Using a hand held mixer at low speed, beat mixture until blended.
- Then scrape bowl with a spatula a couple of times.
- With the mixer speed set to medium; beat the mixture until well blended.
- Divide the dough into 2 portions.
- Wrap each portion of dough in plastic wrap and then refrigerate for 2 hours.
- Working on a lightly floured surface with a floured rolling pin, roll half of dough into a 9 x 6 inch rectangle (Store the remaining portion of dough in the refrigerator ).
- Using a sharp knife, cut the dough lengthwise into four long strips. Then cut each strip into six 1-1/2 inch squares.
- With dull side of knife, lightly mark a criss-cross design in the shortbread squares, or make other designs.
- You should place the cookies 1 inch apart, on an ungreased baking sheet. Repeat the previous steps with the remaining dough.
- In a preheated oven at 350° you should bake the cookies for 10 to 12 minutes, until lightly browned.
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