Buttery Cashew Cookies with Creamy Frosting

Instructions

1. 1

   Preheat oven to 375°F. In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 5-7 minutes. Beat in the egg and vanilla extract.

2. 2

   In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the creamed mixture alternately with the sour cream, mixing just until combined. Fold in the chopped cashews.

3. 3

   Drop the dough by tablespoonfuls onto greased baking sheets. Bake for 8-10 minutes, or until lightly browned. Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

4. 4

   For the frosting, melt the butter in a small saucepan over medium heat, stirring occasionally, until lightly browned. Remove from heat and let cool slightly. Add the half-and-half and vanilla extract, then beat in the confectioners' sugar until smooth and creamy.

5. 5

   Frost the cooled cookies and top each with a cashew half.