Brown Sugar Cashew Cookies

Soft sour cream drops studded with cashews and topped with elegant browned butter frosting.

• Ready In: 1 hr 20 mins
• Yields: 36-42 cookies

Ingredients

• Cookie Ingredients

• 1  cup  firmly packed brown sugar
• 1⁄2 cup butter, softened
• 1  egg
• 1  teaspoon vanilla
• 2  cups all-purpose flour
• 3⁄4 teaspoon baking powder
• 3⁄4 teaspoon baking soda
• 1⁄3 cup sour cream
• 1 3⁄4 cups cashew halves

• Frosting Ingredients

• 1⁄2 cup butter
• 2  cups powdered sugar
• 3  tablespoons milk
• 1  teaspoon vanilla

Directions

1. Heat oven to 350°F Combine brown sugar and 1/2 cup butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add egg and vanilla; continue beating until well mixed (1 to 2 minutes). Reduce speed to low. Beat, adding flour, baking powder and baking soda alternately with sour cream, until well mixed (1 to 2 minutes). Stir in cashews by hand.
2. Drop dough by level tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until golden brown. Cool completely.
3. Melt 1/2 cup butter in heavy 1-quart saucepan over medium heat. Continue cooking, stirring occasionally, until butter foams and just starts to turn golden (4 to 6 minutes). (WATCH CLOSELY.) Immediately remove from heat. Pour into medium bowl; cool 5 minutes.
4. Add powdered sugar, milk and vanilla; beat until smooth. Frost cooled cookies. Top with cashew half, if desired.