"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1/2 c. butter 1 c. firmly packed light brown sugar 1 egg 1 tsp. vanilla extract 2 c. sifted flour 1 tsp. baking powder 1/2 tsp. baking soda 1/2 c. sour cream 1 c. chopped cashews
Frosting: 1/4 c. butter 2 c. confectioners sugar 3 - 3 1/2 tbsp. milk
Cream butter; gradually add sugar. Beat in egg and vanilla. Sift together flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. Add cashews. Drop by teaspoonfuls onto buttered baking sheets. Bake in a preheated 375º oven 8 - 10 minutes; remove to wire rack to cool. Frosting: Heat butter in a saucepan over low heat until light amber color. Remove from heat and stir in sugar and milk.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.