Ingredients Jump to Instructions ↓

  1. 1/2 cup butter, softened

  2. 1 cup packed brown sugar

  3. 1 egg

  4. 1/2 teaspoon vanilla extract

  5. 2 cups all-purpose flour

  6. 3/4 teaspoon baking powder

  7. 3/4 teaspoon baking soda

  8. 1/4 teaspoon salt

  9. 1/3 cup BREAKSTONE'S® Sour Cream

  10. 1-3/4 cups chopped cashews FROSTING:

  11. 1/2 cup butter, cubed

  12. 3 tablespoons half-and-half cream

  13. 1/4 teaspoons vanilla extract

  14. 2 cups confectioners' sugar Cashew halves, optional

Instructions Jump to Ingredients ↑

  1. In a bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine dry ingredients; add alternately with sour cream to creamed mixture. Stir in cashews. Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack. For frosting, lightly brown butter in a small saucepan. Remove from the heat and cool slightly. Add cream and vanilla. Beat in confectioners' sugar until smooth and thick. Frost cookies; top each with a cashew half if desired. Yield: about 5 dozen.


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