Lemon Poppyseed Cashew Shortbread
A perfect balance of buttery goodness, zesty lemon, and a delightful crunch from poppy seeds, this Lemon Poppyseed Cashew Shortbread is a unique twist on my traditional favorite . Lemon Poppyseed Cashew Shortbread 3 1/2 cups all-purpose flour 2 1/4 cups powdered sugar 1 1/2 tsp. baking soda 1 tsp. sea salt 3 sticks Kerrygold butter (1 1/2 cups), room temperature 1 tsp. vanilla extract 1 tsp. orange extract ¾ cup Lemon Poppyseed Sweetened Cashews, chopped ( Good and Gather ) Preheat the oven to 325°. Line a quick-release round pan with parchment paper. In a medium bowl, whisk together the flour and sugar. In a separate bowl, cream the butter with a stand (or hand mixer) until super smooth and soft. Mix in the baking powder, sea salt, vanilla, and orange extract. Add the flour and sugar mixture and beat until well combined. Add the chopped nuts and mix until just incorporated. Transfer to the parchment-lined baking dish and...
