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Frosted Cashew Cookies

 Frosted Cashew Cookies
Meet the Cook: It was my sister's sister-in-law who discovered this recipe. We enjoy the cookies at Christmas, but they're rich and elegant for a special coffee and can be tucked in a field lunch box besides. Three years ago, I entered them at our country fair. They won a blue ribbon and were named grand champion. I'm a homemaker, runner for parts on our grain farm and helper with cattle
18 ServingsPrep: 20 min. Bake: 10 min./batch + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1 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
  • 1-3/4 cups salted cashew halves
  • 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 rounded teaspoonfuls 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

2 of 2

Frosted Cashew Cookies (continued)

Directions (continued)

  • until thick and smooth. Frost cookies. Top each with a cashew half
  • if desired. Yield: about 3 dozen.
Nutritional Facts: 1 serving (2 each) equals 348 calories, 19 g fat (9 g saturated fat), 43 mg cholesterol, 381 mg sodium, 40 g carbohydrate, 1 g fiber, 5 g protein.