Double Cashew Crackers

Course : Cookies
Serves: 30-35
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1/2 teaspoon grated lemon zest
1 cup all purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons sugar
2 tablespoons butter or margarine -- softened
1/2 cup roasted cashew butter
1 cup raw or roasted unsalted cashews -- chopped
2 tablespoons water

Preparation / Directions:

Preheat the oven to 350. To prepare the lemon zest, lightly grate the skin of a firm lemon against the fine grate of a cheese grater. Use only the colored part of the rind, the underlying with portion is bitter. In the food processor or in a large bowl, combine the lemon zest, flour, salt, pepper, and sugar. Cut in the butter until the mixture is the consistency of coarse meal. Mix in the cashew butter, chopped cashews, and water, stirring until a smooth dough forms. Wrap the dough in wax paper and chill 1 hour. Once chilled, divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out to approximately 1/4 inch thick. With a sharp knife, cut into 2 inch squares and transfer to an ungreased baking sheet. Bake for 20 to 25 minutes or until golden brown. Cool on a rack.


Nutritional Information:

303 Calories (kcal); 23g Total Fat; (66% calories from fat); trace Protein; 26g Carbohydrate; 62mg Cholesterol; 2367mg Sodium

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