I found these cookies in a fun Christmas cookie cookbook that I bought last year, "100 Best Holiday Cookies." I don't know that I'd declare them "the best," but I like that they are a little bit different, non-chocolate Christmas goodie. I do a little treat bag for teachers, so it's a fun thing to include there and on a dessert tray at Christmas.
Cashew Lemon Shortbread Cookies
1/2 cup roasted cashews
1 cup butter, softened
1/2 cup sugar
2 teaspoons lemon extract
1 teaspoon vanilla
2 cups all-purpose flour
additional sugar
Preheat oven to 325°. Place cashews in food processor; process until finely ground. Add butter, sugar, lemon extract and vanilla; process until well blended. Add flour; process using on/of pulses until dough is well blended and forms ball. 2 Shape dough in 1 1/2-inch balls; roll in additional sugar. Place about 2-inches apart on ungreased baking sheet; flatten slightly with bottom of glass dipped in sugar. 3 Bake 18 minutes or just until set and edges are slightly browned. Remove cookies to wire racks to cool completely.
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