Frosted Cashew Cookies
Frosted brown sugar and sour cream cookies loaded with crunchy, buttery cashews.
1/2 cup butter, room temperature
1 cup brown sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sour cream
1 1/2 cups chopped cashews
2 tablespoons butter
2 to 3 tablespoons cream, as needed
1/4 teaspoon vanilla extract
2 cups powdered sugar
About 60 whole cashews
- For Cookies: Cream together butter and brown sugar in a large bowl with electric mixer; beat in egg and vanilla extract. Whisk together flour, baking powder, baking soda, and salt. Add to butter mixture alternately with sour cream; blend until combined. Mix in cashews.
- Drop 2-inches apart from buttered teaspoon onto greased cookie sheets.
- Bake in a preheated oven at 350°F (175°C) for 8 to 10 minutes. Do not over bake. Remove from sheets to cooling racks. Cool completely.
- For Frosting: Cook butter in small saucepan on medium high until butter turns golden brown. Remove from heat; add cream and vanilla extract. Whisk in powdered sugar, adding more cream as needed for consistency. Frost cookies, decorating tops with one whole cashew.
Makes 5 dozen cookies.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.