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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 40 |
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We love cashews around here, so this cookie was a big hit when my mother first made it for us back in the 1980's. I like to place the whole cashew on top just for the nice presentation, especially if I am making them for something special . Read more ...a very simple cookie with lots of good sweet/salty flavor. Ingredients:
cookies |
1/2 cup butter, room temperature |
1 cup packed brown sugar |
1 egg |
1 teaspoon vanilla extract |
⅓ cup sour cream |
2 cups all-purpose flour |
3/4 teaspoon baking powder |
3/4 teaspoon baking soda |
1/4 teaspoon salt |
13/4 cups salted cashews, coarsely chopped |
whole cashews for garnish, optional |
browned butter frosting |
1/2 cup butter |
2 cups powdered sugar |
3 tablespoons heavy cream |
1/4 teaspoon vanilla extract |
Directions:
1. To make the cookies, cream together the butter, brown sugar, egg and extract in a large bowl.
2. Stir in the sour cream.
3. Stir in flour, baking powder, baking soda and salt.
4. When ingredients are well blended, gently stir in the chopped cashews. I like to keep the cashews coarsely chopped rather than finely diced – I like the crunch of the larger pieces, but chop yours however you prefer.
5. Drop dough by spoonful onto lightly sprayed or greased baking sheets.
6. Bake at 375 degrees for 8 to 10 minutes, just until very lightly browned on the bottom.
7. Cool cookies on waxed paper before frosting.
8. To prepare frosting, place butter in medium saucepan and cook over medium heat until butter begins to turn to a golden color (watch carefully so you don’t burn the butter!).
9. Remove saucepan from burner and stir in powdered sugar, cream and extract, stirring vigorously until smooth and well blended.
10. This frosting will thicken a bit as it cools, so add more cream to thin it, if necessary, as you are frosting the cookies. If frosting is too thin, stir in a bit more powdered sugar.
11. As you frost each cookie, place a whole cashew on top for garnish, if desired. You need to do this as you frost each cookie so the nut will adhere to the frosting before it dries.
12. NOTE: macadamia nuts make a great substitute for the cashews, too!
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