1/2 c Butter
Cookies: 1 c Light brown sugar; packed
1/3 c Sour cream
1 Egg; beaten
1 ts Vanilla extract
1 3/4 c Flour; unsifted
3/4 ts Baking soda
1/4 ts Salt
1 c Cashews; chopped
Icing: 2 c Powdered sugar; sifted
3 tb Butter; softened
1 ds Salt
1/2 ts Vanilla extract
1/4 c Milk
Red or green food coloring Cashews for garnish/whole NOTE: Interesting cookies can also be made substituting walnuts or pecans for the cashews in both the cookie and icing ingredients. Preheat oven to 375 degrees. Grease 2 large cookie sheets. In large mixing bowl with electric mixer at medium speed, cream butter and brown sugar until light and fluffy. Add sour cream, egg, and vanilla. Mix until well combined. Stir flour, soda, and salt together. Add to creamed mixture and mix until well combined. Fold in chopped cashews. Drop dough by teaspoons onto greased cookie sheets. Bake 8 to 10 minutes at 375 degrees. Mix together all icing ingredients, except whole cashews. After cookies have cooled, spread icing over tops. Garnish each with a cashew. —–