"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Cashew Shortbread Cookies Recipe

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This recipe for Cashew Shortbread Cookies, by , is from The McElmury Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane McElmury
Added: Friday, November 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Cookie:
1 1/2 cups butter
1/2 firmly packed brown sugar
1/2 cup powdered sugar
1 teaspoon vanilla
1 3/4 cup flour
1/2 cup finely chopped cashews

Frosting:
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
1-2 tablespoons milk
54 cashew halves

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

Number Of Servings:
Number Of Servings:
4 1/2 dozen

 

 

 

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