Lunchbox Cashew Cookies
Delicious cookies made with lightly salted cashew pieces.
- 1 stick unsalted butter room temperature (114 grams – 4 oz)
- 1 cup light brown sugar 180 grams
- 1 large egg
- 3/4 tsp. vanilla
- 1/3 cup sour cream 80 grams
- 2 cups flour 255 grams
- 3/4 tsp. baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 3/4 to 2 cups lightly salted cashew halves & pieces2/3 cup butterscotch chips use only if not frosting
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
Cream butter and brown sugar with an electric mixer; beat in egg and vanilla. Fold in the sour cream, keeping the batter light.
Thoroughly mix flour, baking powder, baking soda and salt together in a separate bowl. Add flour mixture to butter mixture and stir until almost mixed. Add cashews and butterscotch chips and stir until fully mixed.
Drop dough by well-rounded teaspoonfuls onto cookie sheet. Bake for 12-14 minutes or until edges are brown. Cool and frost with brown butter frosting if desired.
Brown Butter Frosting
4 oz unsalted butter (114 grams), 2 c. powdered sugar, sifted, 3 T. cream (I used milk), 1/4 tsp. vanilla
To make frosting; lightly brown butter a saucepan. Remove from heat and add sifted powdered sugar, cream and vanilla. Beat until smooth. Let it cool a bit, then spoon it into a zipper bag. Snip a tiny piece off the end and pipe the frosting onto the cookies.