Best Brown Sugar Cashew Cookies Recipes

Brown Sugar Cashew Cookies image

Provided by looneytunesfan

Categories Dessert

Time 1h20m

Yield 36-42 cookies

Number Of Ingredients 13

1 cup firmly packed brown sugar
1/2 cup butter, softened
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/3 cup sour cream
1 3/4 cups cashew halves
1/2 cup butter
2 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla

Steps:

Heat oven to 350°F Combine brown sugar and 1/2 cup butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add egg and vanilla; continue beating until well mixed (1 to 2 minutes). Reduce speed to low. Beat, adding flour, baking powder and baking soda alternately with sour cream, until well mixed (1 to 2 minutes). Stir in cashews by hand.
Drop dough by level tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 10 to 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, until butter foams and just starts to turn golden (4 to 6 minutes). (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.

Nutrition Facts : Calories 165.8, Fat 8.9, SaturatedFat 4.2, Cholesterol 20.6, Sodium 119, Carbohydrate 20.3, Fiber 0.4, Sugar 12.8, Protein 2.1

Brown Sugar Cashew Cookies image

Provided by @MakeItYours

Number Of Ingredients 13

1 cup firmly packed brown sugar
1/2 cup Land O Lakes® Butter, softened
1 Land O Lakes® Egg
1 teaspoon vanilla
2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/3 cup sour cream
1 3/4 cups cashew halves--I like them roughly chopped.
1/2 cup Land O Lakes® Butter
2 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla

Steps:

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.--I don't even bother to do this step.
Add powdered sugar, milk and vanilla; beat until smooth. Frost cooled cookies. Top with cashew half, if desired.