Ingredients for Cashew Cookies With Burned Butter Frosting
- ½ cup (1 stick) unsalted butter
- ¾ cup packed light brown sugar
- 1 large egg
- ½ cup sour cream
- 1 ½ teaspoons vanilla extract
- All Purpose Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Cashews
- ¼ cup heavy cream
- 2 cups powdered sugar
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How to Make Cashew Cookies With Burned Butter Frosting
- Preheat oven to 350°F (175°C) and grease your cookie sheets.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup packed light brown sugar until light and fluffy.
- Add 1 large egg, beating well to combine.
- Stir in ½ cup sour cream and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 1 cup chopped cashews.
- Drop rounded tablespoons of cookie dough onto the prepared cookie sheets, leaving some space between each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- For the frosting:
- In a small saucepan, melt ½ cup (1 stick) unsalted butter over medium heat.
- Continue cooking, swirling occasionally, until the butter turns a light brown color and has a nutty aroma (be careful not to burn it). This takes about 3-5 minutes.
- Remove from heat and immediately stir in ¼ cup heavy cream.
- Gradually add 2 cups powdered sugar, beating with a whisk or electric mixer until smooth and creamy. Stir in ½ teaspoon vanilla extract.
- Once the cookies are completely cool, spread the frosting evenly over the tops.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
51g
Fat
22g
Carbs
6g
