My dad calls these chocolate chip-less cookies, which is basically what these are if you take away the sour cream.
- 2 c. sifted flour
- 1 tsp. baking powder
- 3/4 tsp. baking soda
- 1/4 tsp. salt
- 1 egg
- 1/2 c. butter, room temperature
- 1 c. packed brown sugar
- 1 tsp. vanilla extract
- 1/2 c. sour cream
- 1 1/2 c. salted cashews
- Heat oven to 375 degrees.
- In a stand mixer, cream together sugar and butter. Beat until light and fluffy. Scrape down the sides to ensure the mixture is thoroughly combined while mixing.
- Add eggs, vanilla and sour cream and then dry ingredients. Add cashes and stir to combine.
- Drop by the tablespoon full onto a cookie sheet lined with parchment paper. Bake for 8 to 10 minutes or until desired doneness. Let cool on the cookie sheet for a few minutes before transferring to a wire rack to cool.
I would not recommend underbaking these – even if you like slightly undercooked cookies (as do I). Because of the sour cream in this recipe, the cookie is going to be soft.
The original recipe was for a frosted cookie. I skipped the frosting because I thought it would be over the top. If you’d like frosting for your cookie in a bowl combine four tablespoons of butter (room temperature) with one teaspoon of vanilla extract, two cups of powdered sugar and two tablespoons of whipping cream. Beat until smooth. Frost the cookies and, if desired, place half a cashew on each frost cookie as a garnish.