Toasted Cashew Shortbread

Preheat oven to 325 F. Spray a 13 x 9-inch baking dish with cooking spray, then line the bottom of the dish with parchment paper.

Pulse 1/4 cup of toasted cashews in a food processor and pulse until coarsely ground. Place the ground cashews in a medium bowl and whisk together with the flour and powdered sugar.

Beat butter with a mixer on medium-high speed until smooth. Beat in the vanilla, then reduce speed to low and gradually add flour mixture. Mix until just combined.

Using a sheet of parchment paper, gently press the dough evenly into the bottom of the prepared dish. Coarsely chop remaining 1/2 cup of toasted cashews and scatter over dough, pressing them gently into the dough.

Bake until firm and lightly browned, 20 to 25 minutes (cover pan with foil if browning too quickly). Cool completely in the baking dish set on a wire rack. Then use a sharp knife to slice it into squares. Store in an airtight container for up to 1 month.

Adapted from Martha Stewart.