Crunchy Cashew Drops

Crunchy Cashew Drops

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup (250 mL) packed brown sugar

  • ¾

    cup (175 mL) butter or margarine, softened

  • 1

    egg

  • 1

    teaspoon (5 mL) vanilla

  • 2

    cups (500 mL) all-purpose flour

  • ½

    teaspoon (2 mL) baking powder

  • ½

    teaspoon (1 mL) baking soda

  • ¼

    teaspoon (1 mL0 salt

  • cups(375 mL) coarsely chopped cashews

  • Frosting:

  • 2

    cups (500 mL) powdered sugar

  • ¼

    cup (50 mL) butter or margarine, softened

  • 2 to 3

    tablespoons (25 to 50 mL) half-and-half

  • ½

    teaspoon (2 mL) vanilla

  • 3½ dozen

    cookies

Directions

Heat oven to 375 degrees (190 degrees). In large mixing bowl, combine brown sugar, 3/4 cup (175 mL) butter, the egg, and 1 tablespoon (5 mL) vanilla. beat at medium speed of electric mixer until light and fluffy. Add flour, baking powder, baking soda and salt. Beat at low speed until soft dough forms. Stir in cashews. Drop dough by heaping teaspoons 2 inches (5 cm) apart onto ungreased cookie sheets. Bake for 8 to 10 minutes, or until edges are light golden brown. Cool completely. In medium mixing bowl, combine frosting ingredients. Beat at low speed of electric mixer until smooth. Spread frosting evenly on cookies. Let dry completely before storing.


Nutrition

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