Frosted Cashew Cookies

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 cups All-purpose flour
  • 3/4 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1 cup Brown sugar
  • 2 cups Powdered sugar
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla

• Nuts & Seeds

  • 1 cup Cashews, salted

• Dairy

  • 7/8 cup Butter
  • 2 tbsp Milk
  • 1/3 cup Sour cream

Found on homemadeinterest.com

Description

Ingredients

• 2 cups all-purpose flour
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup brown sugar
• ½ cup butter, room temperature
• 1 egg
• ½ teaspoon vanilla extract
• ⅓ cup sour cream
• 1 cup salted cashews, roughly chopped
• 6 tablespoons butter
• 2 cups powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla

Directions

• Preheat oven to 350 degrees and line baking sheets with parchment paper.
• In a medium mixing bowl, mix the flour, baking powder, baking soda, and salt together. Set aside.
• Beat sugar and butter in the bowl of an electric mixer until creamy. Add the egg and vanilla and mix until smooth. Alternate between mixing in the dry ingredients and the sour cream. When combined, fold in the cashews with a spatula.
• Use a 1½ tablespoon cookie scoop to spoon onto the baking sheets 2 inches apart. Bake for 10 minutes or until light brown. Cool for 2-3 minutes on the pan and then move to a wire rack to cool completely.
• In a small sauce pan, melt the butter over medium heat until golden brown. Remove from heat and pour into a mixing bowl. Let it cool for about 5 minutes and then whisk in the powdered sugar, vanilla, and milk, beating until smooth. Frost over the tops of cooled cookies.