Frosted Cashew Cookies

The butter drop cookie is full of cashews and frosted with a brown butter icing.  I got this recipe in the early 1980’s when I bought a money raising cookbook.  I have been making these cookies ever since.  It is a perfect cookie for holiday baking and will get you many compliments.   

• Servings: 48 servings
• Time: 12 minutes
• Difficulty: easy
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Ingredients:

• 1/2 cup butter room temperature no substitute
• 1 cup brown sugar packed
• 1 egg
• 1/2 teaspoon vanilla
• 2 cups sifted flour
• 3/4 teaspoon soda
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 1 1/4 cups salted whole cashew nuts (6 ounces)
• reserve 1/2 cup nuts for icing

Directions:

Preheat oven 375 degrees.  Prepare cookie sheets with vegetable spray.

In a stand mixer, cream butter, brown sugar, egg and vanilla until light and fluffy. Sift flour with soda and salt.  Add sour cream in butter mixture and mix.  Add flour mixture and mix until smooth,  Chopped 3/4 cup of nuts and chop roughly.  Stir into batter.  

Drop  by tablespoonfuls on the prepared cookie sheet  Leave some space between them because they do spread some.  Bake at 375 degrees for 12  minutes until they are slightly brown on the bottom.   Cool completely before frosting. r

Golden butter icing

Ingredients:

• 1/2 cup butter
• 1 tablespoon cream or milk
• 2 cups confectioners’ sugar
• 1/2 teaspoon vanilla

Directions:

Brown butter in a sauce pan.  Be careful not to burn butter. Remove from heat and add cream and stir together.  Sift confectioner’s sugar into a stand mixer bowl.  Pour butter mixture into sugar.  Mix at slow speed until mixed .  Add vanilla and beat until spreadable.  You might need to had a few drops more milk if too stiff.  Ice cookies and place a cashew on each one or sprinkle chopped cashews on top.