2/3 cup roasted,salted chopped cashew nuts
1/3 cup shortening
1/3 cup butter, softened
3/4 cup sugar
1/2 cup packed brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. vanilla
2-2/3 cup flour
8 oz. chopped white chocolate
4 tsp. shortening
3/4 cup chopped cashews or sanding sugars
1. Place the 2/3 cup cashews in food processor. Cover and process for 2-3 minutes or until smooth butter forms, scraping down sides as needed. Transfer cashew butter to mixing bowl. Add the 1/3 cup shortening and the butter. Beat on medium high speed for 30 seconds. Add the sugars, butter, baking soda, and baking powder. Beat until combined, scraping down bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough 3 hours or until easy to handle.
2. Preheat oven to 350* On a lightly floured surface, roll out half of the dough at a time until 1/4" thick. Using 2-1/2" cookie cutters, cut out leaf shapes; place 2" apart on a parchment lined cookie sheet.
Bake 8-10 minutes or until golden brown. Transfer to cooling racks, cool completely
3. Heat water in a small heavy saucepan (simmer). Place white chocolate and 4 tsp. shortening in metal bowl.
Place over simmering water, stir until melted and smooth*. Spread or pipe white chocolate onto cookies.
Immediately sprinkle with the chopped cashews or sanding sugars. Let stand until set.
*Chocolate may be colored as you can see in the picture, using gel paste colors