Cashew Cookies
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Servings
40 pieces
-
Calories
132 kcal
-
Course
Baked Goods
-
Cuisine
International
Cashew Cookies
Report
Buttery and crumbly Cashew Cookies are loaded with cashew flakes, and topped with creamy frosting. They're easy to prepare and serve the best treats for Christmas and holidays.
Share:
Ingredients
Cookie Dough
- 1/2 cup (113 g) unsalted butter softened
- 1 cup (213 g) brown sugar
- 1 (40 g without shell) egg room temperature
- 1/2 teaspoon (4 g) vanilla extract
- 2 cups (168 g) all-purpose flour
- 3/4 teaspoon (3.5 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 1/4 teaspoon (1.5 g) salt
- 1/3 cup (82 g) sour cream room temperature
- 1 3/4 cups (210 g) chopped cashews
Frosting
- 1/2 cup (113 g) unsalted butter
- 3 tablespoons (43 g) half and half cream
- 1/4 teaspoon (1 g) vanilla extract
- 2 cups (224 g) confectioner's sugar
- 1/2 cup (75 g) cashew halves
Add to Shopping List
Instructions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper. In a stand mixer fitted with the paddle attachment, cream together 1/2 cup of butter and brown sugar on medium speed until smooth. Add the egg and vanilla extract, and beat for 2 minutes, until well combined.
- Add the all-purpose flour, baking powder, baking soda, and salt, and continue beating until well combined. Then add the sour cream and mix until fully incorporated. Gently fold in the chopped cashews with a spatula.
- Drop tablespoons of dough onto the prepared baking sheet, making sure not to overcrowd the pan. Space the cookie dough portions about 2 inches apart to allow room for spreading while baking.
- Bake for 8 to 10 minutes, or until lightly browned. Transfer the cashew cookies to a cooling rack to cool completely.
- Meanwhile, prepare the frosting. Melt the butter in a saucepan over medium heat until lightly browned. Remove from heat and let the butter cool slightly. Stir in the half-and-half cream, vanilla extract, and confectioners' sugar. Beat the mixture until creamy and thickened. Frost the cookies and top each with a cashew half.
Notes
- Use fresh cashews for the best flavor and texture. Make sure they are not stale or rancid.
- Bring butter, eggs, and sour cream to room temperature before using them. This ensures even mixing and better incorporation of ingredients.
- Do not overmix the cookie dough. Mix the dry ingredients into the wet ingredients only until they're just combined. Overmixing will make the cookies tough.
- Watch the cookies closely while baking, as the baking time can vary from oven to oven. Remove them when they are lightly browned around the edges.
Nutrition Information
Show Details
Serving
1piece
Calories
132kcal
(7%)
Carbohydrates
19g
(6%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
18mg
(6%)
Sodium
42mg
(2%)
Potassium
69mg
(2%)
Fiber
0.4g
(2%)
Sugar
6g
(12%)
Vitamin A
164IU
(3%)
Vitamin C
0.1mg
(0%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 40pieces
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 132kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 42mg | 2% |
| Potassium | 69mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 6g | 12% |
| Vitamin A | 164IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
