Heritage Cashew Shortbread

2 cups sifted cake flour)
1/2 teaspoon baking powder
1 cup* (2 sticks butter)
1/2 cup confectioner's sugar
1 cup chopped salted cashews
*227 grams

Sift flour and baking powder together and set aside.
Cream butter until soft, and work in sugar with your hands until smooth.
Stir in flour, and, last of all, the cashews.
Chill in refrigerator at least one hour.
Divide dough in half and roll one portion at a time about 1/3 inch thick on a lightly floured board.
Refrigerate other half until needed.
Work fast!
Cut into 1 1/2 inch squares and place on ungreased cookie sheet.
Bake in pre-heated oven 375 F for 15 minutes (best to check this for your oven, etc.)
Makes about 4 dozen.

From The American Heritage Cookbook, 1964, Vol. 2, Helen McCully, recipe editor.
For a different flavor, use roasted lightly salted pine nuts (piñons).

Of course these recipes bear little relation to shortnin' bread, usually made with lard and molasses.
I believe I gave a recipe in another thread, but it is too difficult to search.