These soft brown sugar drop cookies are studded with cashews and topped with elegant browned butter frosting.
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Cookie
1 cup firmly packed brown sugar
12 cup Land O Lakes® Butter, softened
1 teaspoon vanilla
2 cups all-purpose flour
34 teaspoon baking powder
34 teaspoon baking soda
13 cup sour cream
1 34 cups cashew halves
Frosting
12 cup Land O Lakes® Butter
2 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla
Cashew halves, if desired
STEP 1
Heat oven to 350°F.
STEP 2
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.
STEP 3
Drop dough by level tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-12 minutes or until golden brown. Cool completely.
STEP 4
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.
STEP 5
Add powdered sugar, milk and vanilla; beat until smooth. Frost cooled cookies. Top with cashew half, if desired.
