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Ingredients
| light brown sugar (packed): 1 cup (firmly packed) |
| salted butter: 1/2 cup (softened) |
| eggs: 1 |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 3/4 tsp |
| baking soda: 3/4 tsp |
| sour cream: 1/3 cup |
| cashews: 1 3/4 cups (halved) |
| salted butter: 1/2 cup |
| powdered sugar (unsifted): 2 cups |
| 2% milk: 3 Tbl |
| vanilla extract: 1 tsp |
Brown Sugar Cashew Cookies
Credit: Food.com
User rating:
-
Prep Time
70 min -
Cook Time
10 min -
Servings
39 serving(s)
Tags
- Heat oven to 350°F Combine brown sugar and 1/2 cup butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add egg and vanilla; continue beating until well mixed (1 to 2 minutes). Reduce speed to low. Beat, adding flour, baking powder and baking soda alternately with sour cream, until well mixed (1 to 2 minutes). Stir in cashews by hand.
- Drop dough by level tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until golden brown. Cool completely.
- Melt 1/2 cup butter in heavy 1-quart saucepan over medium heat. Continue cooking, stirring occasionally, until butter foams and just starts to turn golden (4 to 6 minutes). (WATCH CLOSELY.) Immediately remove from heat. Pour into medium bowl; cool 5 minutes.
- Add powdered sugar, milk and vanilla; beat until smooth. Frost cooled cookies. Top with cashew half, if desired.