Cashew Shortbread Cookie Recipe
Ingredients
- 10 oz (2 cups) unbleached flour (we use Shepherd’s Grain low-gluten flour)
- 8 oz. (2 sticks) unsalted butter, cut into 1-inch cubes
- 5 oz (2/3 cup) granulated sugar
- 1 oz (¼ cup) fine rice flour
- ¼ t. salt
- 2 oz toasted cashews (if salted, omit above salt from recipe.)
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