Soft sour cream cookies with cashews and burned butter frosting. This is the world’s best cookie! They immediately disappear after making. Try them, you’ll fall in love!
Original recipe makes 3 dozen
Ingredients
1/2 cup butter, softened
1 cup brown sugar
1 egg
1/3 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups chopped cashews
1/2 cup butter
3 tablespoons heavy whipping cream
2 cups confectioners’ sugar
1 teaspoon vanilla extract
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PREP
10 mins
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COOK
15 mins
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READY IN
45 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the 1/2 cup butter and sugar until light and fluffy. Add the egg, beating well, then stir in the sour cream and 1 teaspoon vanilla. Combine the flour, baking powder, baking soda and salt; gradually stir into the creamed mixture. Fold in cashew pieces. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- To make the frosting, melt 1/2 cup butter in a saucepan over medium heat. Cook until butter turns a light brown color, be careful not to burn it. Remove from heat and stir in the cream. Gradually beat in the confectioners’ sugar and 1 teaspoon vanilla until smooth. Spread onto cooled cookies.
Nutrition
Calories: 162 kcal
Carbohydrates: 18.3 g
Cholesterol: 22 mg
Fat: 9.3 g
Fiber: 0.4 g
Protein: 2.1 g
Sodium: 136 mg