All things are lawful unto me, but all things are not expedient: all things are lawful for me, but I will not be brought under the power of any. 1 Corinthians 6:12   I can eat these cookies, but at this time, doing so would not be expedient. I suffer not; I have already decided ….

Under the dome … BUTTERSCOTCH CASHEW COOKIES

Greetings Ladies! Recently I needed to make cookies to share and I wanted a sturdy cookie. I tried this recipe and it turned out to great. Held its shape, stayed fresh and flavorful. I have been asked for this recipe by everyone that has tasted one of them. I made them with raw cashew pieces from India originally but decided to try the same recipe with walnut pieces too; that is what you do when the cashew supply runs out. They were equally fabulous, reminding me of one of my mothers cookies from long back but with less fuss. Her recipe was a butterscotch recipe because it contained brown sugar and sour cream; this one does too. This recipe is is a keeper. Its origin is Land O’ Lakes Butter company, so you know it is good, not because it is Land O’ Lakes, but because a recipe offered by a company will generally highlight their ingredients. Well done, Land O’ Lakes.

Cookeez

What gives this cookie a distinctive taste is that the frosting is made with browned butter. This makes an otherwise plain cookie special. TIP: Browning butter is an easy technique to take butter up a notch. 

 

 

 

Cookie:
1 cup firmly packed brown sugar
1/2 cup unsalted 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
Frosting:
1/2 cup unsalted butter
2 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla
Directions:
Heat oven to 350°F. Combine brown sugar and 1/2 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Reduce speed to low. Beat, adding flour, baking powder and baking soda alternately with sour cream, until well mixed. Stir in cashews.

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.

Cookies are made of butter and love. Norwegian Proverb