These cookies are similiar to shortbread and go great with just about anything, anytime! Have them with juice, tea, or coffee, morning, noon, or night!!
whole cashews (topping, about 42 nuts) or blanched whole almond, toasted (topping, about 42 nuts)
NUTRITION INFO
Serving Size: 1 (15) g
Servings Per Recipe:
21
AMT. PER SERVING% DAILY VALUE
Calories: 64.9
Calories from Fat 14 g22 %
Total Fat 1.6 g2 %
Saturated Fat 0.3 g1 %
Cholesterol 0 mg
0 %
Sodium 22.1 mg
0 %
Total Carbohydrate
11.7 g
3 %
Dietary Fiber 0.3 g1 %
Sugars 5.1 g20 %
Protein 1.3 g
2 %
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DIRECTIONS
Go ahead and toast the whole cashews or almonds if not already done. Place on shallow baking pan and bake for 5-10 minutes at 350F until light golden brown, stirring if needed.
In a medium bowl combine flour, ground nuts, the 1/4 cup granulated sugar, and the brown sugar. Cut in the margarine with a pastry blender until it forms fine crumbs. Form the mixture into a ball and knead gently until smooth.
On a lightly floured surface, roll dough until 1/4 inch thick. Using a 1 1/2 inch cookie cutter cut into desired shapes. Place 1 inch apar on ungreased cookie sheet. Sprinkle with additional sugar and press a whole nut in the center of each cookie.
Bake in a 375F oven for 8 to 10 minutes or until lightly browned. Transfer to wire rack & cool.