![recipe_tile12](-/media/images/united-states/widen/recipes/recipe_tile12.jpg?h=875&width=2000&udi=1&cropregion=0,234,2048,1130)
Lemon Cashew Ginger Shortbread
Lemon Cashew Ginger Shortbread
KEEP SCREEN ON
Preparation Method
- Preheat Wolf oven in CONVECTION at 325°F.
- In large mixing bowl, combine butter, sugar and egg yolk; beat until light and fluffy.
- Add flour, nuts and lemon peel; mix thoroughly.
- Shape dough into ball; divide into 8 pieces.
- On ungreased baking sheets, flatten each piece to 5-inch round, press edges to smooth.
- Combine sugar and ground ginger.
- Sprinkle tops with ginger sugar.
- Bake for 15 to 25 minutes or until edges are light golden brown.
- Cool 5 minutes.
- Cut each round into 8 wedges; pierce surface with fork.
- Cool on baking sheet for 15 minutes or until completely cooled.
To Make Ahead:
- Dough can be made ahead.
- Flatten between plastic wrap and place in Subzero refrigerator or freezer.
- When baking, allow to warm to room temperature.
- Bake in preheated Wolf oven in CONVECTION at 325°F for 20 to 25 minutes.
- Allow to cool on baking sheet for 5 minutes.
- Cut and serve.