Cashew and Pecan Shortbread Cookie Recipe Remains a Family Favorite After Half a Century

“I’ve been using this cookie recipe for over 50 years,” writes Minnie Michel, “and everyone truly enjoys the flavorful snacks it produces. Break up the pecans and cashews in advance and you’ll save a great deal of time.”

1 cup butter or combination of 1/2 cup shortening and 1/2 cup butter

1/2 cup sugar

1/4 teaspoon vanilla

1 3/4 cups sifted flour

1/4 teaspoon baking powder

1 1/8 cups broken pieces salted pecans and cashews

Powdered sugar, optional

Cream butter with sugar. Mix in vanilla, flour, baking powder and nuts. Drop by teaspoons onto baking sheet (do not flatten). Bake at 325 degrees or until lightly browned. Roll in powdered sugar if desired. Makes about 50 cookies.

Note : If dough becomes too dry, add small amount of orange juice or milk. Cookies should, however, mound when dropped from teaspoon. Cookies keep well frozen.

--MINNIE MICHEL

Fullerton

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