Frosted Cashew Drops
1/2 cup butter, softened
1 cup packed brown sugar
1/2 cup sour cream
1 egg
1 tsp. vanilla extract
1-3/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup salted cashews, chopped and toasted
FROSTING:
1/4 cup butter, cubed
2 cups confectioners’ sugar
2 to 3 Tbsp. milk
In a large mixing bowl, cream butter and brown sugar; beat in the
sour cream, egg and vanilla. Combine the flour, baking powder,
baking soda and salt; gradually add to creamed mixture. Stir in the
cashews. Drop by rounded tablespoonfuls onto greased baking sheets.
Bake at 375° for 8 to 10 minutes or until lightly browned. Remove
to wire racks to cool.
For Frosting:
In a heavy saucepan, cook butter over medium heat for 7 to 9 minutes
or until golden brown. Whisk in the confectioners’ sugar and enough
milk to achieve a smooth consistency. Spread over cooled cookies.
Makes about 4 dozen.