Cashew Cookies

I've been eating these delicious cookies most of my life. They are easy to make yet different than the average cookie in taste and presentation. The icing makes them almost like mini cakes and allows them to stand out on a platter of cookies. When sprinkled with colored sugar, they become very festive, perfect for a holiday or to show off team colors.

Cashew Cookies
(Makes 4 dozen cookies.)

• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter
• 1 cup brown sugar
• 1 egg, room temperature
• 1 teaspoon vanilla
• 1/2 cup sour cream
• 1 1/2 cups cashew nuts
• Confectioner’s Icing (recipe follows)

Preheat oven to 375°F.

Cashew Cookies

Sift flour, baking powder, baking soda and salt in a bowl, set aside.

In a large mixing bowl, mix the butter and sugar until light and fluffy. Beat in egg and vanilla until smooth. Add flour mixture alternately with the sour cream until well blended. Stir in cashew nuts.

Drop by spoonfuls onto a cookie sheet. Bake cookies until lightly browned, about 10 minutes. Cool. Frost with Confectioner’s Icing.





Confectioner’s Icing
• 2 tablespoons softened butter
• 1 cup sifted confectioner’s sugar
• 1 to 2 tablespoons milk
• 1/2 teaspoon vanilla

Beat butter and confectioner’s sugar together. Slowly beat in enough milk and the vanilla to make the icing smooth and creamy. Add a little more milk if the icing gets too thick. Lightly spread on cooled cookies. For a holiday cookie, sprinkle with colored sugar.