Frosted Cashew Drops Recipe

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If your family likes the taste of cashews, they will love these caramel-flavored cookies. I think they make a nice nutty addition to any holiday cookie platter, but they always disappear quickly no matter what time of year I decide to serve them.
TOTAL TIME: Prep: 15 min. Bake: 10 min. + cooling
MAKES:44 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min. + cooling
MAKES: 44 servings


  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup sour cream
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup salted cashews, chopped and toasted
  • 1/4 cup butter, cubed
  • 2 cups confectioners' sugar
  • 2 to 3 tablespoons milk

Nutritional Facts

1 each: 111 calories, 5g fat (3g saturated fat), 15mg cholesterol, 94mg sodium, 15g carbohydrate (10g sugars, 0 fiber), 1g protein.


  1. In a large bowl, cream butter and brown sugar until fluffy; beat in the sour cream, egg and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the cashews.
  2. Drop by rounded tablespoonfuls onto greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
  3. For frosting, in a heavy saucepan, cook butter over medium heat for 7-9 minutes or until golden brown. Whisk in the confectioners' sugar and enough milk to achieve a smooth consistency. Spread over cooled cookies. Yield: about 4 dozen.
Originally published as Frosted Cashew Drops in Country Woman Christmas Annual 2005, p45

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