Creamy Cashew Cookies

[plath]

CREAMY CASHEW COOKIES

4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt *
1 cup butter or margarine, softened
2 cups firmly packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup sour cream (Penn Maid)
3 cups roasted cashews,
chopped Whole cashews, for garnish

Brown Butter Frosting
1 cup butter
4 cups confectioners sugar
6 tablespoons heavy cream
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F. Grease 2 cookie sheets. Combine flour,
baking powder, baking soda and salt in a bowl. Beat butter and brown
sugar in mixer bowl until light and fluffy. Beat in eggs and vanilla.
At low speed, beat in sour cream, then dry ingredients. Stir in
cashews. Drop dough by rounded teaspoonfuls onto cookie sheets. Bake
12 minutes, until lightly browned. Repeat with remaining dough. Brown
Butter Frosting: Melt butter in saucepan over medium heat, until
lightly browned. Remove from heat; whisk in confectioner's sugar,
then cream and vanilla until smooth. Spread warm frosting on cookies.
Garnish each with a whole cashew. Makes 9 dozen. * If using salted
cashews, omit salt from dough.