Cashew Cookies

Rich, tasty and delicious, these easy cashew nut cookies are perfect for your holiday cookie exchange, celebrating Chinese New Year, or for snacking on any time of the year. Totally gluten-free and dairy-free too, but no one would know. Bake a batch of these delicious cashew cookies today.

Dough:
½ cup butter, softened
1 cup brown sugar, packed
1 large egg, room temperature
½ tsp. pure vanilla extract
2 cups all-purpose flour, unbleached
¾ tsp. baking powder
¾ tsp. baking soda
¼ tsp. sea salt
⅓ cup sour cream
1¾ cups cashews, chopped

Frosting:
½ cup butter, cubed
3 Tbsp. half-and-half cream
¼ tsp. pure vanilla extract
2 cups confectioners' sugar
cashew halves

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5). Grease baking sheets and/or line with parchment paper.

In a bowl, cream together butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine next 4 ingredients; add alternately with sour cream to creamed mixture. Stir in chopped cashews. Drop by tablespoonfuls onto prepared baking sheets. Bake until lightly browned, 8-10 minutes. Cool on a wire rack.

For the Frosting:
Lightly brown butter in a small saucepan. Remove from the heat and cool slightly. Add cream and vanilla. Beat in confectioners' sugar until smooth and thick. Frost cookies; top each with a cashew half.

Makes 5 dozen.