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Cashew Cookies with Brown Butter Frosting

This delicious, melt in your mouth cookie, will have you coming back for more.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Servings: 24 Cookies

Ingredients

  • 1 cup brown sugar firmly packed
  • 1/2 cup unsalted butter softened
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/3 cup sour cream
  • 1 cup salted cashews chopped

Frosting

  • 1/2 cup unsalted butter
  • 2 cups powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon pure vanilla extract

Instructions

  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • 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.
  • In a medium bowl, combine flour, baking powder and baking soda. Reduce speed to low. Slowly add in flour mixture alternately with sour cream, until well mixed. Stir in cashews.
  • 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.
  • 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 butter into a bowl, leaving any burned sediment behind. Cool butter for 5 minutes.
  • Add powdered sugar, milk and vanilla; beat until smooth. Frost cooled cookies and enjoy!

Notes