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Frosted Cashew Cookies




Source of Recipe


DeDi


Recipe Introduction


"It was my sister's sister-in-law who discovered this recipe. We enjoy the cookies at Christmas, but they're rich and elegant for a special coffee and can be tucked in a field lunch box besides. Three years ago, I entered them at our country fair. They won a blue ribbon and were named grand champion. "


List of Ingredients




1/2 c. butter, softened
1 c. packed brown sugar
1 egg
1/3 c. sour cream
1/2 tsp. vanilla extract
2 c. all-purpose flour
3/4 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
1-3/4 c. salted cashew halves

BROWNED BUTTER FROSTING:

1/2 c. butter
3 Tbsp. half-and-half cream
1/4 tsp. vanilla extract
2 c. confectioners' sugar
Additional cashew halves, optional


In a bowl, cream butter and brown sugar. Beat in egg, sour cream
and vanilla; mix well. Combine dry ingredients; add to creamed
mixture and mix well. Fold in the cashews. Drop by rounded
teaspoonfuls onto greased baking sheets. Bake at 375° for 8-10
minutes or until lightly browned. Cool on a wire rack. For the
frosting, lightly brown butter in a small saucepan. Remove from the
heat; add cream and vanilla. Beat in confectioners' sugar until
smooth and thick. Frost cookies. Top each with a cashew half if
desired.

Yield: about 3 dozen.






Another beautiful presenter - looks kinda easy.

Swedish Butter Cookies

1 c. butter, softened
1/2 c. sugar
1 egg, separated
1 Tbsp. half-and-half cream
1 tsp. vanilla extract
2 c. all-purpose flour
1/2 tsp. baking powder
1/2 c. finely chopped pecans
Additional chopped pecans
Halved red maraschino cherries

In a large bowl, cream butter and sugar. Beat in egg yolk, cream and vanilla. Combine the flour and baking powder; gradually add to creamed mixture. Stir in finely chopped pecans. Roll into 3/4-in.
balls. In a small bowl, beat egg white. Dip balls in egg white, then roll in additional pecans. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation
in the center of each ball. Top each ball with a cherry half or fill with red jelly. Bake at 350° for 12-15 minutes or until cookies are lightly browned. Carefully remove to wire racks to cool.

Yield: about 5-1/2 dozen.




Recipe