The Recipe Room: Brown Sugar Cashew Cookies


• 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

• 1/3 cup sour cream

• 1 3/4 cups chopped cashews

For the Frosting:

• 1/2 cup butter, cubed

• 3 tablespoons milk

• 1 teaspoon vanilla

• 2 cups confectioners’ sugar

• cashew halves, optional



1. Heat oven to 350°F.

2. Combine brown sugar and 1/2 cup butter in bowl. Beat at medium speed,

scraping bowl often, until creamy. Add egg and vanilla; continue beating until

well mixed. Add flour, baking powder and baking soda alternately with sour

cream, beating at low speed until well mixed. Stir in cashews.

3. Drop dough by level tablespoonfuls, 2 inches apart, onto ungreased cookie

sheets. Bake 10-12 minutes or until golden brown. Cool completely.

4. Melt 1/2 cup butter in heavy 1-quart saucepan over medium heat. Continue

cooking, stirring occasionally, 4-6 minutes or until butter foams and just starts

to turn golden. (Watch closely.) Immediately remove from heat. Pour into

medium bowl; cool 5 minutes.

5. Add powdered sugar, milk and vanilla; beat until smooth. Frost cooled cookies.

Top with cashew half, if desired.