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Brown Sugar Cashew Drops


4 dozen cookies


1/2 cup butter, room temperature
1 cup light brown sugar, firmly packed
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/3 cup sour cream
1 3/4 cups cashews, coarsely chopped
1/2 cup butter
2 cups confectioners’ (powdered) sugar
3 tablespoons milk
1 teaspoon vanilla extract
cashew, halves (optional)


Preheat oven to 350°F. In a large mixing bowl combing 1/2 cup butter and brown sugar. Beat at medium speed until creamy. Add egg and vanilla. Continue beating until well mixed. Beat on low speed, adding flour, baking powder and baking soda alternately with sour cream, until well mixed. Stir in cashews. Drop dough by teaspoons, 2" apart, onto ungreased cookie sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on cookie sheet for 2 minutes. Remove cookies from cookie sheet and cool on a wire rack. Cool completely.

In a small saucepan melt 1/2 cup butter over medium heat. Continue cooking, stirring occasionally, until butter foams and just starts to turn golden (4 to 6 minutes). Watch closely. Immediately remove from heat. Pour into a medium bowl. Cool 5 minutes. Beat in powdered sugar, milk and vanilla until smooth. Frost cooled cookies. Top with cashew half, if desired.

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