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Prep 20 mins
Cook 10 mins
These cookies are real crowd-pleasers with a delicate flavor and a browned butter frosting. I ALWAYS get requests for the recipe when I share them with friends or bring them to church potlucks. The cashews make them different and the spices and sour cream give them a lovely flavor and consistancy. You'll want this one for your cookbook!
- 1⁄2 cup butter or 1⁄2 cup margarine, softened (I prefer butter)
- 1 cup packed brown sugar
- 1 egg
- 1⁄2 teaspoon vanilla
- 2 cups all-purpose flour
- 3⁄4 teaspoon baking soda
- 3⁄4 teaspoon baking powder
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground nutmeg
- 1⁄3 cup sour cream
- 1 cup chopped cashew nuts (lightly salted or unsalted)
- 3 tablespoons butter
- 2 cups sifted powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
- In mixing bowl, cream together 1/2 cup butter and brown sugar.
- Add egg and 1/2 teaspoon vanilla; beat well.
- Thoroughly stir together flour, baking soda, baking powder, cinnamon, salt and nutmeg.
- Add to creamed mixture, alternating with sour cream.
- Stir in cashews.
- Drop from teaspoon 2 inches apart on greased cookie sheet.
- Bake at 400 degrees until lightly browned; 8 to 10 minutes.
- Immediately remove cookies from cookie sheet to cooling rack.
- In small saucepan heat and stir 3 tablespoons butter until browned.
- Slowly beat in powdered sugar, milk and 1 teaspoon vanilla.
- Spread frosting over tops of cooled cookies.