Ingredients: |
Ingredients: For the Cookies:
1 cup firmly packed brown sugar
1/2 cup unsalted butter, softened
1 large egg
1 teaspoon pure vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/3 cup sour cream
1 cup salted cashews, chopped
For the Frosting
1/2 cup unsalted butter
2 cups powdered sugar
3 tablespoons milk
1 teaspoon pure vanilla extract
|
Directions: |
Directions:For the Cookies -
1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine brown sugar and 1/2 cup butter. Beat at medium speed, scraping bowl often, until creamy; about 2 minutes. Add egg and vanilla; continue beating until well mixed.
3. In a medium bowl, combine flour, baking powder, and baking soda. Reduce mixer speed to low. Slowly add in flour mixture alternately with sour cream, until well mixed. Stir in cashews.
4. Using a medium cookie scoop, (1 ½ tablespoons) drop dough 2 inches apart, onto prepared cookie sheets. Bake for 10 to 12 minutes or until golden brown. Allow cookies to cool on pan for a few minutes before removing them to a wire rack. Cool completely. Prepare the frosting.
For the icing -
5. 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 brown (4 to 6 minutes). Keep your eye on the pan because the butter can go from brown to burnt in a matter of seconds. Immediately remove from heat. Remove pan from heat, and pour the butter into a bowl, leaving any burned sediment behind. Cool butter for 5 minutes.
6. Add powdered sugar, milk, and vanilla; beat until smooth. Frost cooled cookies.
Notes:
Store cookies in an airtight container within the refrigerator for up to 2 days. Remove to room temperature one hour before serving. Freeze well. |
This recipe for Cashew Cookies with Browned Butter Icing is from