Quick Cashew Cookies With Brown Butter Icing Recipes

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CASHEW COOKIES WITH BROWN BUTTER FROSTING



Cashew Cookies with Brown Butter Frosting image

Provided by My Baking Addiction

Yield 24 cookies

Number Of Ingredients 0

Steps:

  • 1. Preheat oven to 350°F. Line two baking sheets with parchment paper. 2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine brown sugar and 1/2 cup butter. Beat at medium speed, scraping bowl often, until creamy; about 2 minutes. Add egg and vanilla; continue beating until well mixed. 3. In a medium bowl, combine flour, baking powder and baking soda. Reduce speed to low. Slowly add in flour mixture alternately with sour cream, until well mixed. Stir in cashews.4. Using a medium cookie scoop, (1 ½ tablespoons) drop dough 2 inches apart, onto prepared cookie sheets. Bake for 10 to 12 minutes or until golden brown. Allow cookies to cool on pan for a few minutes before removing them to a wire rack. Cool completely. Prepare the frosting.5. Melt 1/2 cup butter in heavy 1-quart saucepan over medium heat. Continue cooking, stirring occasionally, until butter foams and just starts to turn golden brown (4 to 6 minutes). Keep your eye on the pan because the butter can go from brown to burnt in a matter of seconds. Immediately remove from heat. Remove pan from heat, and pour butter into a bowl, leaving any burned sediment behind. Cool butter for 5 minutes.6. Add powdered sugar, milk and vanilla; beat until smooth. Frost cooled cookies.

CASHEW COOKIES WITH BROWN BUTTER FROSTING



Cashew Cookies with Brown Butter Frosting image

Provided by Krista

Time 30m

Number Of Ingredients 14

¾ cup (160 g) brown sugar
½ cup (113 g) butter (room temperature)
1 egg (room temperature)
1 teaspoon vanilla extract
2 cups (280 g) all-purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1/3 cup (90 g) sour cream
1 ¾ cup (240 g) cashews* (roughly chopped, plus extra for garnish)
½ cup (113 g) butter
2 cups (200 g) powdered sugar
1 teaspoon vanilla extract
1-3 tablespoons milk

Steps:

  • For the cookies: Preheat oven to 350°F (170°C). Line baking tray with parchment paper, if desired. Beat brown sugar and butter until creamy. Add egg and vanilla and beat to combine. In a separate bowl, stir together flour, baking powder, baking soda and salt. Add flour mixture alternately with sour cream to butter-sugar mixture, beating on low speed until combined. Fold in cashews.
  • Drop tablespoonfuls of dough 2 inches (5 cm) apart onto baking sheet and bake for about 10 minutes until cookies are golden brown. Cool cookies on a wire rack.
  • For the frosting: For the frosting, heat butter in a large saucepan over medium heat until boiling. Continue to heat the butter, swirling occasionally, until the sediments (solids at the bottom of the pan) turn golden brown. Remove from heat and whisk in powdered sugar, vanilla extract or vanilla sugar and milk. Immediately spread/spoon the brown butter frosting over the cookies. Top with a cashew half. The frosting can get a bit weird and separate but don't worry. You can whisk in a little more powdered sugar and milk and that will bring it back.
  • Stored tightly covered cookies will stay fresh for several days.

CASHEW COOKIES



Cashew Cookies image

Some merry dairy snacking is guaranteed when you pass out these cashew-packed goodies! I found the recipe years ago in a flier promoting dairy products. It's been this farm wife's standby ever since. —June Lindquist, Hammond, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 5 dozen.

Number Of Ingredients 16

1/2 cup butter, softened
1 cup packed brown sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sour cream
1-3/4 cups chopped cashews
FROSTING:
1/2 cup butter, cubed
3 tablespoons half-and-half cream
1/4 teaspoons vanilla extract
2 cups confectioners' sugar
Cashew halves

Steps:

  • Preheat oven to 375°. In a bowl, cream together butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine dry ingredients; add alternately with sour cream to creamed mixture. Stir in chopped cashews. Drop by tablespoonfuls onto greased baking sheets. Bake until lightly browned, 8-10 minutes. Cool on a wire rack. For 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.

Nutrition Facts : Calories 100 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 85mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

FABULOUS CASHEW SCOTCHIES WITH BROWN BUTTER ICING



Fabulous Cashew Scotchies with Brown Butter Icing image

Enjoy these fabulous cashew bars topped with brown butter icing - perfect crowd pleasing dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 24

Number Of Ingredients 12

1 1/4 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter or margarine
1 1/4 cups packed brown sugar
1 cup chopped cashews
1 teaspoon vanilla
2 eggs
2/3 cup butter (do not use margarine)
3 cups powdered sugar
1/2 teaspoon vanilla
2 to 3 tablespoons milk

Steps:

  • Heat oven to 350°F. Grease 13x9-inch pan. In medium bowl, combine flour, baking powder and salt; mix well.
  • Melt 1/2 cup butter in large saucepan over low heat. Remove from heat. Add flour mixture, brown sugar, cashews, 1 teaspoon vanilla and eggs; mix well. Spread batter in greased pan.
  • Bake at 350°F. for 25 to 30 minutes or until golden brown and bars begin to pull away from sides of pan. Cool 30 minutes or until completely cooled.
  • Melt 2/3 cup butter in medium saucepan over medium heat. Cook 13 to 15 minutes or until butter is light golden brown, stirring constantly. Remove from heat. Stir in powdered sugar, 1/2 teaspoon vanilla and enough milk for desired spreading consistency. Immediately spread icing over cooled bars. Cut into bars.

Nutrition Facts : Calories 250, Carbohydrate 33 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 140 mg, Sugar 26 g, TransFat 0 g

FROSTED CASHEW COOKIES



Frosted Cashew Cookies image

We savor these cookies every Christmas, but they're special year-round with coffee or tucked into a lunch box. I won a ribbon with these cookies at my county fair.-Sheila Wyum, Rutland, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 3 dozen.

Number Of Ingredients 14

1/2 cup butter, softened
1 cup packed brown sugar
1 large egg
1/3 cup sour cream
1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon each baking powder, baking soda and salt
1-1/2 cups salted cashews, coarsely chopped
BROWNED BUTTER FROSTING:
1/2 cup butter, cubed
3 tablespoons half-and-half cream
1/4 teaspoon vanilla extract
2 cups confectioners' sugar
Additional cashew halves, optional

Steps:

  • In a bowl, cream the butter and brown sugar. Beat in egg, sour cream and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Stir in cashews. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack. , For the frosting, lightly brown butter in a small saucepan. Remove from the heat; add cream and vanilla. Beat in confectioners' sugar until thick and smooth. Frost cookies. Top each with a cashew half if desired.

Nutrition Facts : Calories 348 calories, Fat 19g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 381mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.

BROWN SUGAR CASHEW COOKIES



Brown Sugar Cashew Cookies image

Make and share this Brown Sugar Cashew Cookies recipe from Food.com.

Provided by looneytunesfan

Categories     Dessert

Time 1h20m

Yield 36-42 cookies

Number Of Ingredients 13

1 cup firmly packed brown sugar
1/2 cup butter, softened
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/3 cup sour cream
1 3/4 cups cashew halves
1/2 cup butter
2 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F Combine brown sugar and 1/2 cup butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add egg and vanilla; continue beating until well mixed (1 to 2 minutes). Reduce speed to low. Beat, adding flour, baking powder and baking soda alternately with sour cream, until well mixed (1 to 2 minutes). Stir in cashews by hand.
  • Drop dough by level tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until golden brown. Cool completely.
  • Melt 1/2 cup butter in heavy 1-quart saucepan over medium heat. Continue cooking, stirring occasionally, until butter foams and just starts to turn golden (4 to 6 minutes). (WATCH CLOSELY.) Immediately remove from heat. Pour into medium bowl; cool 5 minutes.
  • Add powdered sugar, milk and vanilla; beat until smooth. Frost cooled cookies. Top with cashew half, if desired.

Nutrition Facts : Calories 165.8, Fat 8.9, SaturatedFat 4.2, Cholesterol 20.6, Sodium 119, Carbohydrate 20.3, Fiber 0.4, Sugar 12.8, Protein 2.1

CASHEW COOKIES WITH BURNED BUTTER FROSTING



Cashew Cookies With Burned Butter Frosting image

Make and share this Cashew Cookies With Burned Butter Frosting recipe from Food.com.

Provided by Mudpupsall

Categories     Drop Cookies

Time 1h

Yield 36 serving(s)

Number Of Ingredients 14

1/2 cup butter
1 cup brown sugar
1 egg
1/3 cup sour cream
1 teaspoon vanilla
2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups chopped cashews
1/2 cup butter
3 tablespoons heavy cream
2 cups powdered sugar
1 teaspoon vanilla

Steps:

  • Preheat oven to 350* and grease the cookie sheets.
  • In a large bowl, cream together the butter and brown sugar until light and fluffy.
  • Add the egg, beating well.
  • Stir in the sour cream and vanilla.
  • Combine the flour, baking powder, baking soda and salt.
  • Gradually stir dry ingredients into the creamed mixture.
  • Fold in the cashew pieces.
  • Drop by rounded spoonfuls onto prepared cookie sheets.
  • Bake for 12-15 minutes.
  • Cool on the cookie sheet for 5 minutes before transferring to wire rack to cool completely.
  • For Frosting:.
  • Melt the butter in a saucepan over medium heat.
  • Cook until it turns a light brown color, being careful not to burn it.
  • Remove from heat and stir in the heavy cream.
  • Gradually beat in the powdered sugar and vanilla until smooth.
  • Spread onto cooled cookies.

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