Skip Navigation
Search recipes, ingredients, articles, products...
Browned Butter Cashew Shortbread Cookies
Get started!



1 1/2 cups Land O Lakes® Butter

1/2 cup firmly packed brown sugar

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1/2 cup finely chopped cashews


1 1/2 cups powdered sugar

1/2 teaspoon vanilla extract

1 to 2 tablespoons Land O Lakes® Half & Half


Cashew halves

How to make

  1. STEP 1

    Melt butter in 2-quart heavy saucepan over medium heat. Cook, stirring constantly and watching closely, 7-11 minutes or until butter just begins to turn golden brown. (Butter will get foamy and bubble.) Immediately remove from heat. Pour 1 1/4 cups browned butter into small bowl; pour remaining butter into another bowl. Refrigerate both bowls of browned butter 1 hour or until cool.

  2. STEP 2

    Heat oven to 350°F

  3. STEP 3

    Combine 1 1/4 cups cooled browned butter, brown sugar, 1/2 cup powdered sugar and 1 teaspoon vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until well mixed. Stir in chopped cashews.

  4. STEP 4

    Shape dough into 1-inch balls. Place, 1 inch apart, onto ungreased cookie sheets. Bake 10-13 minutes or until set. Cool completely.

  5. STEP 5

    Combine remaining browned butter, 1 1/2 cups powdered sugar and 1/2 teaspoon vanilla in bowl. Beat at medium speed, adding enough half & half for desired frosting consistency, until smooth. Spread frosting over cooled cookies. Top each with cashew half.

Tip #1

If dough is too soft, refrigerate for 1 hour before shaping and baking cookies.

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.