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Buttery Frosted Cashew Cookies

2 cups all purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine, softened
1 cup packed light brown sugar
1 egg
1/2 teaspoon vanilla extract
1/3 cup sour cream
1 3/4 cups salted cashew halves plus 40 cashew halves for tops

1/2 cup butter (no substitute)
1/4 teaspoon vanilla extract
2 cups powdered sugar, sifted
3 tablespoons half and half or milk

Preheat oven to 375. Line baking sheets with kitchen parchment
paper or grease lightly.

In a medium bowl, stir together flour, baking powder, soda and
salt. In a large bowl, beat together butter and brown sugar until
fluffy. Beat in egg, vanilla and sour cream. Add flour mixture to
butter mixture, 1/2 cup at a time, stirring just enough to blend.
Add nuts with the last addition of flour. Drop by level measuring
tablespoonfuls onto prepared baking sheets. Bake 8-10 minutes or
until set and very lightly browned (do not overbake). Transfer to
wire racks to cool. Prepare icing and ice when cool. Top each cookie
with a cashew half. Makes 3 1/2 dozen cookies.

In a small saucepan over medium heat, lightly brown butter, stirring
often to prevent burning. Remove from heat and cool for a few
minutes. Add vanilla and gradually add sugar, beating until smooth
after each addition. Stir in just enough half-and-half to make an
icing that can be spooned over the cookies.


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