Cashew Cookies with Brown Butter Frosting

By mitzzy

The cookie itself is quite unassuming. They’re soft, slightly sweet with a hint of saltiness – but overall kind of average. However, the minute you slather on a dollop of brown butter frosting, they’re transformed from mundane to magnificent.

Ingredients

• Ingredients:
• 1 cup firmly packed brown sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/3 cup sour cream
• 1 cup salted cashews, chopped
• For the Frosting
• 1/2 cup unsalted butter
• 2 cups powdered sugar
• 3 tablespoons milk
• 1 teaspoon pure vanilla extract

Preparation

Step 1

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.

2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine brown sugar and 1/2 cup butter. Beat at medium speed, scraping bowl often, until creamy; about 2 minutes. Add egg and vanilla; continue beating until well mixed.

3. In a medium bowl, combine flour, baking powder and baking soda. Reduce speed to low. Slowly add in flour mixture alternately with sour cream, until well mixed. Stir in cashews.

4. Using a medium cookie scoop, (1 ½ tablespoons) drop dough 2 inches apart, onto prepared cookie sheets. Bake for 10 to 12 minutes or until golden brown. Allow cookies to cool on pan for a few minutes before removing them to a wire rack. Cool completely. Prepare the frosting.

5. Melt 1/2 cup butter in heavy 1-quart saucepan over medium heat. Continue cooking, stirring occasionally, until butter foams and just starts to turn golden brown (4 to 6 minutes). Keep your eye on the pan because the butter can go from brown to burnt in a matter of seconds. Immediately remove from heat. Remove pan from heat, and pour butter into a bowl, leaving any burned sediment behind. Cool butter for 5 minutes.

6. Add powdered sugar, milk and vanilla; beat until smooth. Frost cooled cookies.

Notes:
Store cookies in an airtight container within the refrigerator for up to 2 days. Remove to room temperature one hour before serving