CASHEW SHORTBREAD COOKIES RECIPES

Steps:

• Melt butter in 2-quart heavy saucepan over medium heat. Cook, stirring constantly and watching closely, 7-11 minutes or until butter just begins to turn golden brown. (Butter will get foamy and bubble.) Immediately remove from heat. Pour 1 1/4 cups browned butter into small bowl; pour remaining butter into another bowl. Refrigerate both bowls of browned butter 1 hour or until cool.
• Heat oven to 350°F. 
• Combine 1 1/4 cups cooled browned butter, brown sugar, 1/2 cup powdered sugar and 1 teaspoon vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until well mixed. Stir in chopped cashews.
• Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake 10-13 minutes or until set. Cool completely.
• Combine remaining browned butter, powdered sugar and vanilla in bowl. Beat at medium speed, adding enough half & half for desired frosting consistency, until smooth. Spread frosting over cooled cookies. Top each with cashew half.

Steps:

• Preheat oven to 325 degrees
• Place cashews in a food processor and process until finely ground.
• Add butter, sugar, lemon extract, and vanilla. Process until well blended.
• Add flour,1 cup at a time, pulsing until dough is well blended and begins to form a ball.
• Refrigerate 1 hour or up to 2 weeks.
• Shape dough into 1 1/2 in balls and roll in additional sugar.
• Place 2 inches apart on parchment lined or ungreased cookie sheets
• Wet the bottom of a glass and dip into sugar then flatten dough balls with the glass.
• Bake at 325 degrees for 17 to 19 minutes till slightly brown on the edges.
• just an fyi... you can make this recipe with a regular mixer as long as the cashews are pulverized.