 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 18 |
|
Meet the Cook: 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. I'm a homemaker, runner for parts on our grain farm and helper with cattle. My husband and I have two boys, a college freshman and a sixth grader. -Sheila Wyum, Rutland, North Dakota Ingredients:
1/2 cup butter, softened |
1 cup packed brown sugar |
1 egg |
1/3 cup sour cream |
1/2 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
3/4 teaspoon each baking powder, baking soda and salt |
1-3/4 cups salted cashew halves |
browned butter frosting: |
1/2 cup butter, cubed |
3 tablespoons half-and-half cream |
1/4 teaspoon vanilla extract |
2 cups confectioners' sugar |
additional cashew halves, optional |
Directions:
1. In a bowl, cream the butter and brown sugar. Beat in egg, sour cream and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Stir in cashews.
2. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack.
3. For the frosting, lightly brown butter in a small saucepan. Remove from the heat; add cream and vanilla. Beat in confectioners' sugar until thick and smooth. Frost cookies. Top each with a cashew half if desired. Yield: about 3 dozen.
|
|