Drop Cookies: Cashew Cookies

Cashews are a softer nut than some, and quite delicious in a variety of baking. These delicate Cashew Cookies use sour cream to enhance their flavor. They're excellent with milk or as a quick breakfast food. Yes, I said cookies for breakfast. Hey, sometimes we're all in a rush.


Ingredients


1 cup firmly packed brown sugar
½ cup butter or margarine, softened
½ tsp vanilla
1 egg
2 cups all purpose flour
¾ tsp baking powder
¾ tsp baking soda
⅓ cup sour cream
¾ cup salted cashews, chopped


Preparation


Heat oven to 375°F. In a large bowl, cream together sugar and butter using an electric mixture. Add vanilla and egg. Blend well until mixture is smooth. Add flour, baking powder, baking soda, and sour cream. Stir with a wooden spoon until all ingredients are incorporated. Add cashews and mix by hand until dough is consistent and cashews are equally distributed.


Drop by rounded teaspoons onto a prepared baking sheet. Don't flatten, but do smooth the tops and edges of each cookie so you don't have any bits sticking out that might burn. Bake for 8 minutes, until the edges are golden brown.


Cool 1 minute on cookie sheet, then cool completely on wire racks. Store for up to 5 days in an airtight container.


This recipes make about 2-3 dozen cookies, depending on how large the cookies are.