Cashew Shortbread

Molly Katzen (author of the legendary "Moosewood Cookbook") has a food column in my daily paper in which this recipe appeared shortly before the Christmas holidays. I made these and they were so good! The perfect treat for afternoon tea (or coffee)!

• Ready In: 30 mins
• Yields: 48 small cookies

Ingredients

• 1  cup unsalted butter, softened
• 1⁄2 cup light brown sugar, packed
• 3  tablespoons sugar
• 1  cup  finely minced cashews
• 2  cups unbleached all-purpose flour (plus extra for handling the dough)
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon baking powder

Directions

1. Preheat oven to 350.
2. In a large bowl, combine butter, brown sugar, and sugar; beat at high speed for appx 3 minutes with electric mixer.
3. Stir in cashews.
4. Sift flour, salt, & baking powder directly into the bowl.
5. Use your hands to mix the dough as quickly and efficiently as possible; form into a rough ball.
6. Lightly flour a clean, dry work surface; add dough and roll out to appx 1/4" thick.
7. Cut into simple shapes and place them on ungreased cookie sheet. (I cut them into diamonds, similar to bakalava -- didn't want to over-work the dough by re-rolling).
8. Bake in center of oven for 10-15 minutes or until lightly browned on the bottom.
9. Cool for at least 10 minutes before eating.