Cashew Cookies With Brown Butter Frosting Recipes

CASHEW COOKIES WITH BROWN BUTTER FROSTING

Steps:

• For the cookies: Preheat oven to 350°F (170°C). Line baking tray with parchment paper, if desired. Beat brown sugar and butter until creamy. Add egg and vanilla and beat to combine. In a separate bowl, stir together flour, baking powder, baking soda and salt. Add flour mixture alternately with sour cream to butter-sugar mixture, beating on low speed until combined. Fold in cashews.
• Drop tablespoonfuls of dough 2 inches (5 cm) apart onto baking sheet and bake for about 10 minutes until cookies are golden brown. Cool cookies on a wire rack.
• For the frosting: For the frosting, heat butter in a large saucepan over medium heat until boiling. Continue to heat the butter, swirling occasionally, until the sediments (solids at the bottom of the pan) turn golden brown. Remove from heat and whisk in powdered sugar, vanilla extract or vanilla sugar and milk. Immediately spread/spoon the brown butter frosting over the cookies. Top with a cashew half. The frosting can get a bit weird and separate but don't worry. You can whisk in a little more powdered sugar and milk and that will bring it back.
• Stored tightly covered cookies will stay fresh for several days.

CASHEW COOKIES

Steps:

• Preheat oven to 375°. In a bowl, cream together butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine dry ingredients; add alternately with sour cream to creamed mixture. Stir in chopped cashews. Drop by tablespoonfuls onto greased baking sheets. Bake until lightly browned, 8-10 minutes. Cool on a wire rack. For frosting, lightly brown butter in a small saucepan. Remove from the heat and cool slightly. Add cream and vanilla. Beat in confectioners' sugar until smooth and thick. Frost cookies; top each with a cashew half.

QUICK CASHEW COOKIES WITH BROWN BUTTER ICING

Steps:

• Heat oven to 350°F. In large bowl, break up cookie dough. Stir in cashews and white chocolate chunks. Drop dough by heaping teaspoonfuls onto ungreased cookie sheets.
• Bake 9 to 12 minutes or until golden brown. Immediately remove from cookie sheets; place on wire racks.
• While cookies are baking, in 1-quart saucepan, cook butter over medium heat, stirring constantly, until light golden brown. Remove from heat. Stir in remaining icing ingredients until smooth.
• On top of warm cookies, immediately spoon about 1 teaspoon icing (if icing becomes too thick, reheat over low heat).

CASHEW COOKIES WITH BROWN BUTTER FROSTING

Steps:

• 1. Preheat oven to 350°F. Line two baking sheets with parchment paper. 2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine brown sugar and 1/2 cup butter. Beat at medium speed, scraping bowl often, until creamy; about 2 minutes. Add egg and vanilla; continue beating until well mixed. 3. In a medium bowl, combine flour, baking powder and baking soda. Reduce speed to low. Slowly add in flour mixture alternately with sour cream, until well mixed. Stir in cashews.4. Using a medium cookie scoop, (1 ½ tablespoons) drop dough 2 inches apart, onto prepared cookie sheets. Bake for 10 to 12 minutes or until golden brown. Allow cookies to cool on pan for a few minutes before removing them to a wire rack. Cool completely. Prepare the frosting.5. 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 brown (4 to 6 minutes). Keep your eye on the pan because the butter can go from brown to burnt in a matter of seconds. Immediately remove from heat. Remove pan from heat, and pour butter into a bowl, leaving any burned sediment behind. Cool butter for 5 minutes.6. Add powdered sugar, milk and vanilla; beat until smooth. Frost cooled cookies.

FABULOUS CASHEW SCOTCHIES WITH BROWN BUTTER ICING

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan. In medium bowl, combine flour, baking powder and salt; mix well.
• Melt 1/2 cup butter in large saucepan over low heat. Remove from heat. Add flour mixture, brown sugar, cashews, 1 teaspoon vanilla and eggs; mix well. Spread batter in greased pan.
• Bake at 350°F. for 25 to 30 minutes or until golden brown and bars begin to pull away from sides of pan. Cool 30 minutes or until completely cooled.
• Melt 2/3 cup butter in medium saucepan over medium heat. Cook 13 to 15 minutes or until butter is light golden brown, stirring constantly. Remove from heat. Stir in powdered sugar, 1/2 teaspoon vanilla and enough milk for desired spreading consistency. Immediately spread icing over cooled bars. Cut into bars.

FROSTED CASHEW COOKIES

Steps:

• In a bowl, cream the butter and brown sugar. Beat in egg, sour cream and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Stir in cashews. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack. , For the frosting, lightly brown butter in a small saucepan. Remove from the heat; add cream and vanilla. Beat in confectioners' sugar until thick and smooth. Frost cookies. Top each with a cashew half if desired.

CASHEW BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, baking soda, and salt together in a small bowl.
• Beat butter, white sugar, and vanilla extract together with an electric mixer in a large bowl until smooth. Add cashew butter, brown sugar, egg, and milk to the butter mixture; beat until smooth. Gradually add flour mixture and mix until just incorporated into a dough.
• Roll dough into 1 1/2-inch balls and arrange onto a baking sheet. Lightly press a fork into the top of the balls to make a crosshatch pattern.
• Bake in preheated oven until golden brown, 12 to 14 minutes.

FROSTED CASHEW COOKIES

Steps:

• In a mixing bowl, cream the butter and brown sugar.
• Beat in the egg, sour cream and vanilla.
• Mix well.
• Combine dry ingredients and add to creamed mixture and mix well.
• Fold in cashews.
• Drop by rounded teaspoonfulls onto greased baking sheets.
• Bake at 375 degrees for 8-10 minutes or until lightly browned.
• Cool on a wire rack.
• Frosting:.
• Lightly brown butter in a small saucepan over low heat.
• Remove from the heat.
• Add cream and vanilla.
• Beat in confectioners' sugar until smooth and thick.
• Frost cookies.
• Top each with a cashew half if desired.

BANANA-CASHEW BARS WITH BROWNED BUTTER FROSTING

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray. In large bowl, mix granulated sugar, bananas, 1/3 cup butter and the eggs until blended. Stir in flour, baking powder, baking soda and salt until combined. Stir in cashews; spread batter in pan. Bake 22 to 26 minutes or until toothpick inserted in center comes out clean. Cool completely, about 40 minutes.
• In 2-quart saucepan, heat 1/2 cup butter over medium heat, stirring constantly, until golden brown; remove from heat. Using spoon, gradually beat in powdered sugar. Stir in vanilla and the milk, 1 tablespoon at a time, until frosting is smooth and desired spreading consistency. Immediately spread over cooled bars. Score into 6 rows by 4 rows, making shallow cuts in frosting. Top center of each bar with cashew half, pressing in lightly. Cut bars on scored lines.

CASHEW BUTTER COOKIES

Steps:

• In the bowl of a food processor, combine 1 3/4 cups cashews with canola oil, and process until smooth, 5 to 7 minutes. (You should have about 3/4 cup puree.) Set aside until completely cool.
• Coarsely chop cashew nuts, and reserve for garnish.
• In a medium mixing bowl, sift the flour and salt together; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, cashew puree, and both sugars, and beat on medium speed until light and fluffy, about 2 minutes. Add the egg and vanilla, and mix until well combined, about 30 seconds. Add the flour mixture, and mix on low speed, just until combined, about 20 seconds. Wrap dough in plastic, and refrigerate at least 1 hour.
• Preheat oven to 350 degrees. Have ready two baking sheets lined with parchment paper, and set aside. Scoop 2 tablespoons of dough (1 1/2 ounces), and shape into a ball. Transfer to prepared baking sheet. Repeat with the remaining dough, placing dough balls 3 inches apart. Dip the tines of a fork in flour, and press into the dough balls to make vertical and horizontal indentations. Sprinkle reserved cashew nuts on top.
• Bake 10 minutes. Rotate baking sheet, and bake 6 to 8 minutes more, depending on whether a soft or crisp cookie is desired. Transfer cookies with the parchment to a wire rack to cool. Store in an airtight container at room temperature up to 1 week.

CASHEW COOKIES WITH BURNED BUTTER FROSTING

Steps:

• Preheat oven to 350* and grease the cookie sheets.
• In a large bowl, cream together the butter and brown sugar until light and fluffy.
• Add the egg, beating well.
• Stir in the sour cream and vanilla.
• Combine the flour, baking powder, baking soda and salt.
• Gradually stir dry ingredients into the creamed mixture.
• Fold in the cashew pieces.
• Drop by rounded spoonfuls onto prepared cookie sheets.
• Bake for 12-15 minutes.
• Cool on the cookie sheet for 5 minutes before transferring to wire rack to cool completely.
• For Frosting:.
• Melt the butter in a saucepan over medium heat.
• Cook until it turns a light brown color, being careful not to burn it.
• Remove from heat and stir in the heavy cream.
• Gradually beat in the powdered sugar and vanilla until smooth.
• Spread onto cooled cookies.