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Frosted Cashew Cookies




Source of Recipe


from Minneapolis Star Tribune 2005 Holiday Cookie Contest


Recipe Introduction


Note: Anne Marie Draganowski of West St. Paul and DeNae Shewmake of Burnsville both submitted this cookie. The only difference, a slight one, was the amount of vanilla extract in the cookie portion of the recipe.


List of Ingredients




For dough:

• 1/2 c. (1 stick) butter, at room temperature
• 1 c. firmly packed brown sugar
• 1 egg
• 1/2 tsp. vanilla extract
• 2 c. flour
• 3/4 tsp. baking soda
• 3/4 tsp. baking powder
• 1/4 tsp. salt
• 1/3 c. sour cream
• 1 c. chopped salted cashews

For icing:

• 1/2 c. (1 stick) butter, at room temperature
• 3 tbsp. cream
• 1/4 tsp. vanilla extract
• 2 to 2 1/2 c. sifted powdered sugar
• Whole salted cashews


Recipe



Preheat oven to 350 degrees. Line baking sheets with parchment paper.

In a large bowl using an electric mixer on medium speed, beat butter and brown sugar until light and fluffy. Add egg and vanilla extract and mix until thoroughly combined.

In a medium bowl, whisk together flour, baking soda, baking powder and salt. Add flour mixture to butter-sugar mixture in three batches, alternating with sour cream in two batches. Fold in chopped cashews.

Drop by teaspoonfuls onto prepared cookie sheets and bake 10 to 12 minutes, until cookies are just set and turning golden around edges. Remove from oven, cool cookies on baking sheets for 2 minutes then transfer to a wire rack to cool completely.

To make icing: Melt butter in a small saucepan over medium-high heat, then cook another 3 to 5 minutes after butter has melted, watching carefully and swirling pan to make sure butter doesn't burn. When butter is dark brown and smells nutty, remove from heat. Stir in cream and vanilla extract. Add 1 1/2 cups powdered sugar, whisking until smooth and gradually adding more powdered sugar until frosting is thick enough to spread. Immediately frost cooled cookies and top each frosted cookie with a whole cashew.

Makes about 3 dozen cookies.