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Frosted Cashew Cookies

We savor these cookies every Christmas, but they're special year-round with coffee or tucked into a lunch box. I won a ribbon with these cookies at my county fair.—Sheila Wyum, Rutland, North Dakota
  • Total Time
    Prep: 20 min. Bake: 10 min./batch + cooling
  • Makes
    about 3 dozen

Ingredients

  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1 large egg
  • 1/3 cup sour cream
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3/4 teaspoon each baking powder, baking soda and salt
  • 1-1/2 cups salted cashews, coarsely chopped
  • BROWNED BUTTER FROSTING:
  • 1/2 cup butter, cubed
  • 3 tablespoons half-and-half cream
  • 1/4 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • Additional cashew halves, optional

Directions

  • In a bowl, cream the butter and brown sugar. Beat in egg, sour cream and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Stir in cashews.
  • Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack.
  • For the frosting, lightly brown butter in a small saucepan. Remove from the heat; add cream and vanilla. Beat in confectioners' sugar until thick and smooth. Frost cookies. Top each with a cashew half if desired.
Nutrition Facts
2 each: 348 calories, 19g fat (9g saturated fat), 43mg cholesterol, 381mg sodium, 40g carbohydrate (26g sugars, 1g fiber), 5g protein.
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