Buttery Frosted Cashew Cookies
Go nuts with cashew-filled cookies. Try Buttery Frosted Cashew Cookies tonight!
Notes
If you enjoyed this recipe, please check out our 50 Favorite Christmas Cookie Recipes Free eCookbook
Ingredients
- 2 cups all purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter or margarine, softened
- 1 cup packed light brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/3 cup sour cream
- 1 3/4 salted cashew halves plus 40 cashew halves for tops
- 1/2 cup butter (no substitute)
- 1/4 teaspoon vanilla extract
- 2 cups powdered sugar, sifted
- 3 teaspoons half and half or milk
Instructions
- Preheat oven to 375 degrees F. Line baking sheets with kitchen parchment paper or grease lightly.
- In a medium bowl, stir together flour, baking powder, soda and salt. In a large bowl, beat together butter and brown sugar until fluffy. Beat in egg, vanilla and sour cream.
- Add flour mixture to butter mixture, 1/2 cup at a time, stirring just enough to blend. Add nuts with the last addition of flour.
- Drop by level measuring tablespoonfuls onto prepared baking sheets. Bake 8-10 minutes or until set and very lightly browned (do not overbake). Transfer to wire racks to cool. Prepare icing and ice when cool.
- Top each cookie with a cashew half. Makes 3 1/2 dozen cookies. In a small saucepan over medium heat, lightly brown butter, stirring often to prevent burning.
- Remove from heat and cool for a few minutes. Add vanilla and gradually add sugar, beating until smooth after each addition. Stir in just enough half-and-half to make an icing that can be spooned over the cookies.
