Ingredients
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
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Enameled Dutch oven for braising, bread baking, stewing
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
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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. 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. Bake 18 minutes or just until set and edges are slightly browned. Remove cookies to wire racks to cool completely.