Lemon Glazed Cashew Shortbread Recipe

Preheat oven to 325.

In large bowl combine powdered sugar and butter then beat until light and fluffy.

Add flour, 1/2 cup finely chopped cashews and ginger then mix well.

Press dough evenly in ungreased jelly roll pan then sprinkle with coarsely chopped nuts.

Press lightly into dough then bake at 325 for 25 minutes and place pan on wire rack.

Immediately cut into squares and cut each square diagonally in half.

Cool in pan 30 minutes or until completely cooled.

Combine all glaze ingredients adding enough lemon juice for desired drizzling consistency.

Remove cooled cookies from pan and place on waxed paper then drizzle with glaze.