Cashew Cookies

Source: Jan Taylor

1 cup firmly packed brown sugar
1/2 cup butter
1 egg
1 teaspoon vanilla extract
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
1/2 cup butter
2 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla extract

Heat oven to 350 degrees 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 extract; 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 1 3/4 cup cashews by hand.

Drop dough by level tablespoonsful 2 inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until golden brown. Cool completely.

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.

Add powdered sugar, milk and vanilla extract; beat until smooth. Frost cooled cookies. Top each cookie with cashew half, if desired.

Makes 3 dozen cookies.

ENJOY!