Cashew Cookies

Buttery and crumbly Cashew Cookies are loaded with cashew flakes, and topped with creamy frosting. They're easy to prepare and serve the best treats for Christmas and holidays.

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INGREDIENTS

– 1/2 cup (113 g) unsalted butter (softened) – ▢1 cup (213 g) brown sugar – ▢1 (40 g without shell) egg (room temperature ) – ▢1/2 teaspoon (4 g) vanilla extract – ▢2 cups (168 g) all-purpose flour – ▢3/4 teaspoon (3.5 g) baking powder – ▢1/2 teaspoon (3 g) baking soda – ▢1/4 teaspoon (1.5 g) salt – ▢1/3 cup (82 g) sour cream (room temperature ) – ▢1 3/4 cups (210 g) chopped cashews Frosting – ▢1/2 cup (113 g) unsalted butter – ▢3 tablespoons (43 g) half and half cream – ▢1/4 teaspoon (1 g) vanilla extract – ▢2 cups (224 g) confectioner's sugar – ▢1/2 cup (75 g) cashew halves

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Line two baking sheets with parchment paper. Cream together 1/2 cup of butter and brown sugar in a stand mixer with a paddle attachment over medium speed until smooth. Add egg and vanilla extract and beat for 2 minutes until incorporated.

Step 3

Add all-purpose flour, baking powder, baking soda, and salt, and continue beating until well combined. Add sour cream and stir well, then fold in chopped cashews with a spatula.

Step 4

Drop tablespoons of the dough onto the prepared baking sheet, and avoid overcrowding the pan. Spacing 2 inches between the cookie dough portions on the baking sheet to allow them room to spread while baking.

Step 5

Bake for 8 to 10 minutes until lightly browned. Transfer the cashew cookies to a cooling rack.

Step 6

Meanwhile, prepare the frosting. Melt butter in a saucepan over medium heat until lightly browned. Turn off the heat. Allow the butter to cool off for a little bit, and stir in half & half cream, vanilla extract, and confectioner's sugar. Keep beating the mixture until creamy and thickened. Frost the cookies, and top with cashew halves.

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Bee Yinn Low is a cookbook author and a recipe developer specializing in easy, quick and delicious home cooking. Her work has earned her numerous accolades, including TV appearances, live cooking demos, radio interviews, and press mentions in the United States and Asia.