Title: Cashew and Pecan Shortbread Cookies
Categories: Cookie Dessert
Yield: 50 Servings
| 1 | c | Butter |
| 1/2 | c | Sugar |
| 1/4 | ts | Vanilla |
| 1 3/4 | c | Sifted flour |
| 1/2 | ts | Baking powder |
| 1 1/8 | c | Salted pecans and cashews |
| | | Powdered sugar, optional |
Chop up pecans and cashews or use broken pieces of nuts. Cream butter with
sugar. Mix in vanilla, flour, baking powder and nuts. Drop by teaspoons
onto baking sheet (do not flatten). Bake at 325 degrees or until lightly
browned. Roll in powdered sugar if desired. Makes about 50 cookies Note: If
dough becomes too dry, add small amount of orange juice or milk. Cookies
should, however, mound when dropped from teaspoon. Cookies keep well
frozen. I've never rolled mine in the powdered sugar - like them just the
way they are.