Cashew Cookies

Cashew Cookies


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These special cookies come straight from Granny's recipe vault. They’ve become a holiday tradition in our family, but could easily be enjoyed any time of the year! They are the perfect combination of sweet and salty.

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Time needed

10 min preparation + 10 min cooking

Serving Size / Yield

24 servings


  • Cookie Ingredients:
  • 1/2 C. butter (no substitutions, unsalted)
  • 1 C. brown sugar
  • 1 egg
  • 1/2 tsp. vanilla
  • 2 C. flour
  • 3/4 tsp. baking soda
  • 3/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1/3 C. sour cream
  • 1/3 C. broken cashews (I use roasted, unsalted)
  • Icing Ingredients
  • 1/3 C. melted butter
  • 3 Tbs. milk
  • 1/2 tsp. vanilla
  • 2 C. sifted powdered sugar
  • 24 cashews for the tops

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1. Preheat oven to 350 degrees.
2. Using a stand mixer, cream together butter and brown sugar. Then add egg and vanilla. Beat until incorporated (about 1 – 2 minutes).
3. In a separate bowl, sift together flour, baking soda, baking powder and salt. Slowly beat in these dry ingredients.
4. Stir in sour cream and broken cashew pieces.
5. Drop round spoonfuls of cookies onto a cookie sheet lined with parchment paper and bake at 350 for approximately 10 minutes. I make these cookies about the size of a half dollar.
6. Once cookies are done, place on a baking rack and cool completely before icing.
To make icing, mix all ingredients at high speed in a stand mixer. I usually start with 1 cup of powdered sugar and gradually add the rest. You can use more or less, depending on how the icing looks and your preference for thicker or thinner icing. For the cashews on top, take a whole cashew and split them down the middle. Ice each cookie and place a cashew, “flat” side down on top.

Submitted by: Laura Beaver

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