Cashew Nut Cookies

Recipe View 5 mins In a large bowl, cream together the softened butter and brown sugar until light and fluffy. (5 minutes)

Recipe View 2 mins Beat in the egg and vanilla extract until well combined. Gradually add the sour cream, mixing until smooth. (2 minutes)

Recipe View 5 mins In a separate bowl, whisk together the flour, baking powder, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chopped cashews. (5 minutes)

Recipe View 10 mins Drop the dough by rounded teaspoonfuls onto buttered baking sheets, leaving about 2 inches between cookies. (10 minutes)

Recipe View 10 mins Bake in a preheated oven at 375 degrees F (190 degrees C) for 8 to 10 minutes, or until the edges are lightly golden brown. (10 minutes)

Recipe View 15 mins Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. (15 minutes)

Recipe View 7 mins To Make the Icing: In a saucepan over medium heat, melt the butter. Continue to cook until the butter is light amber colored and has a nutty aroma, about 5-7 minutes. Watch carefully to avoid burning. (7 minutes)

Recipe View 3 mins Remove the pan from the heat and stir in the confectioners' sugar until smooth. Gradually add the milk, starting with 3 tablespoons, and stir until the icing reaches a smooth, creamy consistency. Add more milk, 1 tablespoon at a time, if needed. (3 minutes)

Recipe View 10 mins While the cookies are still slightly warm, frost them generously with the browned butter icing. Allow the icing to set before serving. (10 minutes)