Frosted sour cream and brown sugar cookies studded with chopped salted cashews.

Cashew Nut Cookies

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup butter, softened

1 large egg

1 teaspoon vanilla extract

1 cup firmly packed brown sugar

1 cup sour cream

1 cup chopped salted cashews

1/2 cup butter

2 cups powdered sugar

3 tablespoons milk

1. Preheat oven to 375°F (190°C).
2. In medium bowl combine flour, baking powder and baking soda. Set aside.
3. In large mixing bowl, cream together 1/2 cup butter, brown sugar, egg, vanilla and sour cream with electric mixer. Stir in the flour mixture until just blended and then stir in the nuts.
4. Drop dough by tablespoonfuls onto lightly greased baking sheets. Bake for 8 to 10 minutes or until edges are golden brown. Transfer to wire racks to cool completely.
5. For icing: Heat 1/2 cup butter in a saucepan until it is a light amber color. Remove from heat and stir in powdered sugar and milk. Add more milk, if needed for spreading consistency. Frost cooled cookies.

Makes 3 dozen.