Cashew Cookies Recipe
Cashew Cookies Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Some "dairy" merry snacking is guaranteed when you pass out these cashew-packed goodies! I found the recipe in a flyer promoting dairy products years ago. It's been this farm wife's standby ever since. —June Lindquist, Hammond, Wisconsin
MAKES:
30 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch
MAKES:
30 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch

Ingredients

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

Directions

In a bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine dry ingredients; add alternately with sour cream to creamed mixture. Stir in cashews. Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack. For frosting, lightly brown butter in a small saucepan. Remove from the heat and cool slightly. Add cream and vanilla. Beat in confectioners' sugar until smooth and thick. Frost cookies; top each with a cashew half if desired. Yield: about 5 dozen.
Originally published as Frosted Cashew Cookies in Country Woman Christmas Annual 1997, p30

Nutritional Facts

2 each: 198 calories, 11g fat (5g saturated fat), 26mg cholesterol, 181mg sodium, 24g carbohydrate (15g sugars, 0 fiber), 2g protein.

  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup sour cream
  • 1-3/4 cups chopped cashews
  • FROSTING:
  • 1/2 cup butter, cubed
  • 3 tablespoons half-and-half cream
  • 1/4 teaspoons vanilla extract
  • 2 cups confectioners' sugar
  • Cashew halves, optional
  1. In a bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine dry ingredients; add alternately with sour cream to creamed mixture. Stir in cashews. Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack. For frosting, lightly brown butter in a small saucepan. Remove from the heat and cool slightly. Add cream and vanilla. Beat in confectioners' sugar until smooth and thick. Frost cookies; top each with a cashew half if desired. Yield: about 5 dozen.
Originally published as Frosted Cashew Cookies in Country Woman Christmas Annual 1997, p30

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MY REVIEW
hunter6295 User ID: 1021074 24116
Reviewed Jan. 6, 2012

"This is a new family favorite at Christmas time. I make a double batch and they are still gone in a flash. The only change I have made is to add 1/2 tsp maple flavoring to the frosting."

MY REVIEW
aislyn2 User ID: 1449126 22084
Reviewed Aug. 17, 2009

"These are so good! Especially with the brown butter frosting! Yum!"

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