Quick Cashew Cookies With Brown Butter Icing Recipes

CASHEW COOKIES WITH BROWN BUTTER FROSTING

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 WITH BROWN BUTTER FROSTING

Steps:

• Heat oven to 375ºF. In a mixer, beat butter and brown sugar until creamy. Add sour cream, egg and vanilla and beat until lightened, about 1 minute.
• Stir together dry ingredients (flour, salt, baking powder, baking soda, oats and cashews). Add the dry ingredients to the sugar and butter mixture and mix until combined. Scrape bottom and sides of bowl to incorporate everything evenly.
• Drop 1 inch domes of dough onto parchment-lined baking sheets and bake until golden around the edges and just barely set in the center, 8 to 10 minutes. Let cool.
• Make brown butter frosting: Sift the confectioners sugar into a mixing bowl.
• In a small saucepan, slowly melt butter over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately mix butter, vanilla and milk into the confectioners' sugar. Add more milk depending on the consistency you desire.
• Frost cooled cookies. Top with extra cashews if desired. Store in an airtight container for up to 3 days.

CASHEW BUTTER COOKIES

Steps:

• Heat oven to 375*.
• In large mixer bowl, combine brown sugar,butter, honey and egg.
• Beat at medium speed until creamy.
• Reduce speed to low; add all remaining ingredients EXCEPT chopped cashews and cashew halves.
• Combine beating until well mixed.
• By hand, stir in chopped cashews.
• Drop dough by rounded teaspoonfuls 2" apart onto cookie sheets; top each cookie with cashew half.
• Bake for 6-9 minutes or golden brown.

CASHEW COOKIES WITH BURNED BUTTER FROSTING

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.

CASHEW COOKIES

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.

BROWN SUGAR CASHEW COOKIES

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.

QUICK CASHEW COOKIES WITH BROWN BUTTER ICING

Steps:

• Heat oven to 350°F. In large bowl, break up cookie dough. Stir in cashews and white chocolate chunks. Drop dough by heaping teaspoonfuls onto ungreased cookie sheets.
• Bake 9 to 12 minutes or until golden brown. Immediately remove from cookie sheets; place on wire racks.
• While cookies are baking, in 1-quart saucepan, cook butter over medium heat, stirring constantly, until light golden brown. Remove from heat. Stir in remaining icing ingredients until smooth.
• On top of warm cookies, immediately spoon about 1 teaspoon icing (if icing becomes too thick, reheat over low heat).