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These soft brown sugar drop cookies are studded with cashews and topped with elegant browned butter frosting.
Heat oven to 350°F.
Combine brown sugar and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Add flour, baking powder and baking soda alternately with sour cream, beating at low speed until well mixed. Stir in cashews.
Drop dough by level tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-12 minutes or until golden brown. Cool completely.
Melt 1/2 cup butter in heavy 1-quart saucepan over medium heat. Continue cooking, stirring occasionally, 4-6 minutes or until butter foams and just starts to turn golden. (Watch closely.) Immediately remove from heat. Pour into medium bowl; cool 5 minutes.
Add powdered sugar, milk and vanilla; beat until smooth. Frost cooled cookies. Top with cashew half, if desired.
Dietary Fiber: 0g
Made these cookies this morning - easy recipe. I know, I know I hate when people rate a recipe and change the ingredients. When I was ready to add the flour, I didn't have AP flour (gasp, I know right?) So I used whole wheat flour which I think gave the cookie a nice texture combined with the sour cream which provides a delicate crumb.I really enjoyed them. They are not too sweet which is why the frosting would work well. I did not add the frosting, so I can not rate it. But I bet they would be brought to a whole new level using a cream cheese brown butter frosting.Worth a try
Best cookie I have made in a long time. Fail safe! I have even used this dough to make chocolate chip cookies and got rave reviews. Still can't beat this with cashews and the frosting!I
have had so many comments on this recipe. People asking where I got it and how hard it is to make. Thganks for it.
I made these last night. I wouldn't change a thing. They are delicious!
Love this recipe, everyone loves it!
These were delicious and soft! Easy to make, a treat everyone will definitely enjoy!
The frosting is essential for this cookie. Without it the cookies are bland. I give them 4 stars b/c of the frosting and they are different.
ONLY IF YOU LOVE CASHEWS IS THIS THE BEST COOKIE IN THE WORLD - THE FROSTING IS THE BEST I'VE TASTED AND THE CASHEW FLAVOR OF THE COOKIE IS AMAZING AND MOIST - IF YOU DON'T LIKE CASHEWS, THESE ARE NOT FOR YOU - CASHEW LOVERS - ENJOY!
We tried this recipe and my husband loved them he ate the whole batch!
What a flavorful cookie, one that packs a lot of punch per bite! From the cashews to the delicious frosting, you can't beat the taste. I can't wait for my family to try them over Christmas.
The cookies disappeared almost immediately. I have one son who doesn't like cashews but he wolfed these cookies down. He loved them. I intend to make more for Christmas too. One of the best cookies I've tried yet!
I bake often and these have become my most requested cookies of all time. The browned butter frosting is to die for! I chop the cashews a bit before adding them to the dough and use lite sour cream. Real vanilla extract is another must and I recommend making them a bit smaller than stated because they are rich and the frosting is sweet. There cookies are addictingly delicious.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/274
© 2014 Land O'Lakes, Inc.
I’m something of a traditionalist. My family tends to gravitate toward the same desserts every year for our holiday celebrations – sugar cookies, something pumpkin, and something with chocolate…but this year, I was feeling like trying something new. Enter Cranberry Pavlova. This recipe is part of our 2014 Holiday Brochure, and I was in love at first bite.
Bring the bold flavors of
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Life gets extra busy this time of year. Like everyone else, my family has the normal action-packed schedule…work, basketball practice, piano lessons, gymnastics, homework…not to mention, fitting in holiday activities like baking cookies, shopping, cutting down the tree… More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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