1/2 ts Lemon zest, grated
1 c  All purpose flour
1 ts Salt
1/2 ts Black pepper
2 tb Sugar
2 tb Margarine
1/2 c  Roasted cashew butter
1 c  Cashews, unsalted
2 tb Water

Preheat oven to 350F. In a food processor or large bowl, combine zest,
flour, salt, pepper & sugar. Cut in the butter until you have mixture
resembling coarse breadcrumbs. Mix in cashew butter, chopped cashews &
water. Stir until a smooth dough forms. Wrap in waxed paper & chill for 1
hour. Once chilled, divide dough into 2 equal portions. Roll out to
approximately 1/4″ thickness. With a sharp knife, cut into 2″ squares &
transfer to an ungreased cookie sheet. Bake for 20 to 25 minutes or until
golden brown. Cool on a wire rack.