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
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
Reviews
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My cookies did not spread out the way the picture shows - it stayed in as "dropped". Still good, just not as nicely frosted as the picture.
These are requested by my kids every Christmas. One year I ran out of vanilla for the frosting and added a couple drops of maple extract. They were even more fabulous that way. Bottom line is that either way they are delicious.
these are easy to make and taste great
These were wonderful and so nice and soft just the way we like them.. The only problem, which really wasn't a problem, was that they came out small and puffy. I used the cookie scoop so next time I will just make them bigger :-) Everyone loved them and I know I will make them again. Yummy!!!
my mother used to make these for me! I'm not a huge nut fan, but when put in cookies- u can't go wrong!
Delicious! Mouthwatering! Not so easy, but totally worth the effort!
Yummy, Yummy, Yummy!! Highly recommend. I have made these many times, for friends, relatives and bake sales. Everyone LOVES them!!
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