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.
Servings: 40 pieces
Ingredients
Cookie Dough
- 1/2 cup unsalted butter softened
- 1 cup brown sugar
- 1 egg (without shell) room temperature
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup sour cream room temperature
- 1 3/4 cups chopped cashews
Frosting
- 1/2 cup unsalted butter
- 3 tablespoons half and half cream
- 1/4 teaspoon vanilla extract
- 2 cups confectioner's sugar
- 1/2 cup cashew halves
Instructions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper. In a stand mixer fitted with the paddle attachment, cream together 1/2 cup of butter and brown sugar on medium speed until smooth. Add the egg and vanilla extract, and beat for 2 minutes, until well combined.
- Add the all-purpose flour, baking powder, baking soda, and salt, and continue beating until well combined. Then add the sour cream and mix until fully incorporated. Gently fold in the chopped cashews with a spatula.
- Drop tablespoons of dough onto the prepared baking sheet, making sure not to overcrowd the pan. Space the cookie dough portions about 2 inches apart to allow room for spreading while baking.
- Bake for 8 to 10 minutes, or until lightly browned. Transfer the cashew cookies to a cooling rack to cool completely.
- Meanwhile, prepare the frosting. Melt the butter in a saucepan over medium heat until lightly browned. Remove from heat and let the butter cool slightly. Stir in the half-and-half cream, vanilla extract, and confectioners' sugar. Beat the mixture until creamy and thickened. Frost the cookies and top each with a cashew half.
Video
Notes
- Use fresh cashews for the best flavor and texture. Make sure they are not stale or rancid.
- Bring butter, eggs, and sour cream to room temperature before using them. This ensures even mixing and better incorporation of ingredients.
- Do not overmix the cookie dough. Mix the dry ingredients into the wet ingredients only until they're just combined. Overmixing will make the cookies tough.
- Watch the cookies closely while baking, as the baking time can vary from oven to oven. Remove them when they are lightly browned around the edges.
Nutrition
Serving: 1piece | Calories: 132kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 42mg | Potassium: 69mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 164IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg